Hygroscopic characteristics of Mexican Yahualica Chili under different thermo-hydric conditions

International Communications in Heat and Mass Transfer 2026

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Authors: Diana Paola García-Moreira, Younes Bahammou, Zakaria Tagnamas, Erick César López‐Vidaña, Iván Moreno
DOI: 10.1016/j.icheatmasstransfer.2025.110466
Cited by: 0
References: 27

Fields of Study & Subjects

Food Drying and Modeling Microencapsulation and Drying Processes Polysaccharides Composition and Applications

Publication details

Journal / source
International Communications in Heat and Mass Transfer
Volume
172
Pages
110466–110466
Publication date
5 January 2026
Language
EN