University of Tabriz Food Research Journal 2008-515X 27 1 2017 04 21 Application of intermittent microwave – convective hot air technique on quality and nutritional characteristics of dried kiwi slices Application of intermittent microwave – convective hot air technique on quality and nutritional characteristics of dried kiwi slices 111 126 6059 FA M Kh A S Journal Article 2017 04 26 https://foodresearch.tabrizu.ac.ir/article_6059_b92a2184528d4a3ee7325c2322296dd7.pdf