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Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods
Thabani Sydney Manyatsi, Asaad R. Al-Hilphy, Mahsa Majzoobi, Asgar Farahnaky and Mohsen Gavahian Critical Reviews in Food Science and Nutrition 63(24) 6840 (2023) https://doi.org/10.1080/10408398.2022.2043820
Infrared Drying of Food Materials: Recent Advances