Author:
Chhanwal N.,Ezhilarasi P. N.,Indrani D.,Anandharamakrishnan C.
Publisher
Springer Science and Business Media LLC
Reference26 articles.
1. AACC (2000) Approved Methods of American Association of Cereal Chemists. American Association of Cereal Chemists, St. Paul Minnesota
2. Anishaparvin A, Chhanwal N, Indrani D, Raghavarao KSMS, Anandharamakrishnan C (2010) An investigation of bread baking process in a pilot-scale electrical heating oven using computational fluid dynamics. J Food Sci 75:E605–11
3. Blanshard JMV (1987) Starch granule structure and function: a physicochemical approach. In: Gallidard T (ed) Starch: Properties and Potential. Wiley, New York, pp 16–54
4. Chhanwal N, Anishaparvin A, Indrani D, Raghavarao KSMS, Anandharamakrishnan C (2010) Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread baking process. J Food Eng 100:452–460
5. Chhanwal N, Tank A, Raghavarao KSMS, Anandharamakrishnan C (2012) Computational fluid dynamics (CFD) modeling for bread baking process - A review. Food Bioprocess Technol 5:1157–1172
Cited by
14 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