Nwankwo, C.S.; Okpomor, E.O.; Dibagar, N.; Wodecki, M.; Zwierz, W.; Figiel, A.
Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities. Foods 2023, 12, 3437.
https://doi.org/10.3390/foods12183437
AMA Style
Nwankwo CS, Okpomor EO, Dibagar N, Wodecki M, Zwierz W, Figiel A.
Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities. Foods. 2023; 12(18):3437.
https://doi.org/10.3390/foods12183437
Chicago/Turabian Style
Nwankwo, Chibuzo Stanley, Endurance Oghogho Okpomor, Nesa Dibagar, Marta Wodecki, Wiktor Zwierz, and Adam Figiel.
2023. "Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities" Foods 12, no. 18: 3437.
https://doi.org/10.3390/foods12183437
APA Style
Nwankwo, C. S., Okpomor, E. O., Dibagar, N., Wodecki, M., Zwierz, W., & Figiel, A.
(2023). Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities. Foods, 12(18), 3437.
https://doi.org/10.3390/foods12183437
