Kian-Pour, N. Et Al. 2024. Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips. International Journal of Food Engineering , vol.20, no.2 , 85-99.

Kian-Pour, N., Ceyhan, T., ÖZMEN, D., & TOKER, Ö. S., (2024). Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips. International Journal of Food Engineering , vol.20, no.2, 85-99.

Kian-Pour, Nasim Et Al. "Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips," International Journal of Food Engineering , vol.20, no.2, 85-99, 2024

Kian-Pour, Nasim Et Al. "Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips." International Journal of Food Engineering , vol.20, no.2, pp.85-99, 2024

Kian-Pour, N. Et Al. (2024) . "Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips." International Journal of Food Engineering , vol.20, no.2, pp.85-99.

@article{article, author={Nasim Kian-Pour Et Al. }, title={Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips}, journal={International Journal of Food Engineering}, year=2024, pages={85-99} }