Characterization of Okra Convective Drying, Influence of Maturity

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"Characterization of Okra Convective Drying, Influence of Maturity"
written by Ouoba Kondia Honoré, Zougmoré François, Sam Raguilignaba, Toguyeni Aboubacar, Desmorieux Hélène,
published by Food and Nutrition Sciences, Vol.5 No.6, 2014

has been cited by the following article(s):

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[14]	Thin Layer Drying Kinetics and Modelling of Okra (Abelmoschus Esculentus (L.) Moench) Slices under Natural and Forced Convective Air Drying
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[15]	Mathematical Modelling and Simulation of the Mass and Heat Transfer of Batch Convective Air Drying of Tropical Fruits
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[16]	Mathematical modeling and simulation of the mass and heat transfer of batch convective air drying of tropical fruits
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[1]	Comparison of drying methods on drying efficiency and physicochemical quality of okra (Abelmoschus esculentus ) cultivated in China Journal of Food Process Engineering, 2019 DOI:10.1111/jfpe.13163

[2]	Thin layer modeling and determination of thermodynamic properties of tomato slices during hot air drying Poljoprivredna tehnika, 2018 DOI:10.5937/PoljTeh1801039N

[3]	High power airborne ultrasound assist in combined drying of raspberries Innovative Food Science & Emerging Technologies, 2016 DOI:10.1016/j.ifset.2016.02.006

[4]	Characterization of Two Different Stumps of Spirulina platensis Drying: Assessment of Water Transport Coefficient Food and Nutrition Sciences, 2015 DOI:10.4236/fns.2015.615148