Works cited by this work

12 works

Work: DETERMINATION OF OPTIMAL PARAMETERS FOR QUALITY DRYING OF GARLIC USING THE VIBRO-CONVECTIVE METHOD

1. Hot air and freeze-drying of high-value foods: a review

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   ABIABI:AkademIndex/openalex/2026.other.398366

2. Design of hot air drying for better foods

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3. Untitled

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    ABIABI:AkademIndex/openalex/2026.other.761875