Electrohydrodynamic drying: Effects on food quality

Anjaly Paul; Alex Martynenko

doi:10.1080/07373937.2021.1906694

Electrohydrodynamic drying: Effects on food quality

Anjaly Paul, Alex Martynenko

Environmental Science

Research output: Contribution to journal › Article › peer-review

11 Citations (Scopus)

Original language	English
Pages (from-to)	1745-1761
Number of pages	17
Journal	Drying Technology
Volume	39
Issue number	11
DOIs	https://doi.org/10.1080/07373937.2021.1906694
Publication status	Published - 2021

ASJC Scopus Subject Areas

General Chemical Engineering
Physical and Theoretical Chemistry

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1080/07373937.2021.1906694

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title = "Electrohydrodynamic drying: Effects on food quality",

author = "Anjaly Paul and Alex Martynenko",

note = "Publisher Copyright: {\textcopyright} 2021 Taylor & Francis Group, LLC.",

year = "2021",

doi = "10.1080/07373937.2021.1906694",

language = "English",

volume = "39",

pages = "1745--1761",

journal = "Drying Technology",

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publisher = "Taylor and Francis Ltd.",

number = "11",

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TY - JOUR

T1 - Electrohydrodynamic drying

T2 - Effects on food quality

AU - Paul, Anjaly

AU - Martynenko, Alex

PY - 2021

Y1 - 2021

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SN - 0737-3937

VL - 39

SP - 1745

EP - 1761

JO - Drying Technology

JF - Drying Technology

IS - 11

ER -

Electrohydrodynamic drying: Effects on food quality

ASJC Scopus Subject Areas

UN SDGs

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