Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots
Xanyar Mohammadi(University of British Columbia), Anubhav Pratap‐Singh(University of British Columbia), Golshan Matinfar(National Nutrition and Food Technology Research Institute), Ronit Mandal(University of British Columbia), Yuhao Deng(University of British Columbia), Anika Singh(University of British Columbia)
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