Author:
Uribe Elsa,Vega-Gálvez Antonio,Di Scala Karina,Oyanadel Romina,Saavedra Torrico Jorge,Miranda Margarita
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference45 articles.
1. Association of Official Analytical Chemists (AOAC) (1990). Official method of analysis, Association of Official Analytical Chemists no. 934.06 (15th edition), Arlington, MA, Washington.
2. Abbasi, S. B., & Mowla, D. (2007). Drying behavior of fresh green beans in an inert medium fluidized bed. Journal of Food Processing and Preservation, 32(5), 697–718.
3. Akanbi, C. T., Adeyemi, R. S., & Ojo, A. (2006). Drying characteristics and sorption isotherm of tomato slices. Journal of Food Engineering, 73(2), 157–163.
4. Akpinar, E. K. (2006). Determination of suitable thin layer drying curve model for some vegetables and fruits. Journal of Food Engineering, 73(1), 75–84.
5. Akpinar, E. K., Bicer, Y., & Yildiz, C. (2003). Thin layer drying of red pepper. Journal of Food Engineering, 59(1), 99–104.
Cited by
60 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