Author:
Salehi Fakhreddin,Kashaninejad Mahdi,Asadi Fereshteh,Najafi Amin
Publisher
Springer Science and Business Media LLC
Reference17 articles.
1. Afzal T, Abe T, Hikida Y (1999) Energy and quality aspects during combined FIR-convection drying of barley. J Food Eng 42(4):177–182
2. De Fouw C, Zabik M, Uebersa M, Aguilera J, Lusas E (1982) Use of unheated and heat-treated navy bean hulls as a source of dietary fiber in spice flavored layer cakes. Cereal Chem 59:229–230
3. Giri S, Prasad S (2007) Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. J Food Eng 78(2):512–521
4. Ibrahium M, Hegazy A (2014) Effect of replacement of wheat flour with mushroom powder and sweet potato flour on nutritional composition and sensory characteristics of biscuits. Curr Sci Int 3(1):26–33
5. Lu T-M, Lee C-C, Mau J-L, Lin S-D (2010) Quality and antioxidant property of green tea sponge cake. Food Chem 119(3):1090–1095
Cited by
50 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