Infrared Roasting Salted Pistachio Nut Moisture Loss Kinetic and Mathematical Modeling

Afsaneh MorshediReza KarazhianMohammad MorshediVALDES ALARCON, MARCOS EDUARDOMARCOS EDUARDOVALDES ALARCONToktam Mohammadi Moghaddam2024-11-062024-11-062023-11-1710.17756/jfcn.2023-161https://cris.ute.edu.ec/handle/123456789/369Infrared Roasting Salted Pistachio Nut Moisture Loss Kinetic and Mathematical Modelingjournal-article