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Journal: Foods, 2020
Volume: 9
Number: 1464

Article: Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots
Authors: by Xanyar Mohammadi, Yuhao Deng, Golshan Matinfar, Anika Singh, Ronit Mandal and Anubhav Pratap-Singh
Link: https://www.mdpi.com/2304-8158/9/10/1464

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