Author:
van Koerten K. N.,Schutyser M. A. I.,Somsen D.,Boom R. M.
Publisher
Springer Science and Business Media LLC
Reference23 articles.
1. Asif M (2011) Effect of volume-contraction on incipient fluidization of binary-solid mixtures. Particuology 9(2):101–106. doi: 10.1016/j.partic.2010.11.001
2. Blumenthal MM, Stier RF (1991) Optimization of deep-fat frying operations. Trends Food Sci Technol 2:144–148 Retrieved from http://www.sciencedirect.com/science/article/B6VHY-49S83GG-3K/2/2a44ffb923f5c7fe849429d53412e15c
3. Costa, R. M., Oliveira, F. A. R., Delaney, O., & Gekas, V. (1999). Analysis of the heat transfer coefficient during potato frying. J. Food Eng 39(3), 293–299. doi: http://dx.doi.org/10.1016/S0260-8774 (98)00169–1
4. Costa RM, Oliveira FAR, Boutcheva G (2001) Structural changes and shrinkage of potato during frying. Int J Food Sci Technol 36(1):11–23 Retrieved from ://000165879300002
5. Duru P, Nicolas M, Hinch J, Guazzelli É (2002) Constitutive laws in liquid-fluidized beds. J Fluid Mech 452:371–404. doi: 10.1017/S0022112001007017
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献