Comments on “A new solution approach for simultaneous heat and mass transfer during convective drying of mango” by E. Barati, J.A. Esfahani, Journal of Food Engineering 102 (2011) 302–309; “A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer” by E. Barati, J.A. Esfahani, Journal of Food Engineering 114 (2013) 39–46

Xiao Dong Chen, Aditya Putranto

Research output: Contribution to journalLetter

Original languageEnglish
Pages (from-to)193-194
Number of pages2
JournalJournal of Food Engineering
Volume123
DOIs
Publication statusPublished - Feb 2014

ASJC Scopus subject areas

  • Food Science

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