Modeling of moisture content during baking with different approaches for effective diffusivity and evaluation of quality variables in baked potato slices
- Felícitas Pacheco-Plata
- , Roberto Gutiérrez-Dorado
- , Rosalina Iribe-Salazar
- , Marco Carrazco-Escalante
- , Olivia Caro-Hernández
- , Leticia Camacho-Hernández
- , Yessica Vázquez-López
- , Kevin Cronin
- , José Caro-Corrales
- Universidad Autonoma de Sinaloa
Research output: Contribution to journal › Article › peer-review