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Physical, mechanical, thermal and electrical properties of cooked red bean (Phaseolus vulgaris L.) for continuous ohmic heating process

EngineeringFood PhysicCooked Red BeanFood EngineeringThermodynamicsFood ProcessingHeat TransferThermal ProcessingThermal EngineeringElectrical PropertiesPhaseolus Vulgaris L.Food TechnologyOhmic HeatingHealth Sciences