Influence of Variety and Maturity Level on Natural Convective Heat Drying of Four Onion Varieties Grown in Senegal

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Influence of Variety and Maturity Level on Natural Convective Heat Drying of Four Onion Varieties Grown in Senegal"
written by Ngoné Fall Beye, Cheikhou Kane, Nicolas Cyrille Ayessou, Cheikhou Talla, Abdou Sene, Codou Mar Diop,
published by Food and Nutrition Sciences, Vol.9 No.8, 2018

has been cited by the following article(s):

[1]	Modeling of the Drying Kinetics of Two Extreme Parts of the Pulp of Gamboma Yam (Dioscorea cayenensis): Yellow Part (Head) and White Part (Tail)
	Open Journal of Applied …, 2021

[2]	Modelling the dehydration kinetics of four onion varieties in an oven and a solar greenhouse
	2019

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