Mathematical modeling of packed bed and microwave drying of enriched couscous-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Mathematical modeling of packed bed and microwave drying of enriched couscous

Published:2018-03-16 Issue:3 Volume:12 Page:1723-1733
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Yüksel Ayşe Nur,Oner Mehmet Durdu,Bayram Mustafa,Oner Manolya Eser

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Gaziantep Üniversitesi

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/article/10.1007/s11694-018-9787-3/fulltext.html

Reference37 articles.

1. M. Bayram, M.D. Öner, Stone, disc and hammer milling of bulgur. J. Cereal Sci. 41(3), 291–296 (2005). https://doi.org/10.1016/j.jcs.2004.12.004

2. M. Bayram, M.D. Öner, Bulgur milling using roller, double disc and vertical disc mills. J. Food Eng. 79(1), 181–187 (2007). https://doi.org/10.1016/j.jfoodeng.2006.01.042

3. A. Yıldırım, M. Bayram, M.D. Öner, Ternary milling of bulgur with four rollers. J. Food Eng. 84(3), 394–399 (2008). https://doi.org/10.1016/j.jfoodeng.2007.05.032

4. A. Yıldırım, M. Bayram, M.D. Öner, Bulgur milling using a helical disc mill. J. Food Eng. 87(4), 564–570 (2008). https://doi.org/10.1016/j.jfoodeng.2008.01.010

5. M. Hayta, M. Alpaslan, U. Cakmakli, Physicochemical and sensory properties of soymilk-incorporated bulgur. J. Food Sci. 68(9), 2800–2803 (2003). https://doi.org/10.1111/j.1365-2621.2003.tb05808.x

Cited by 11 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

1. A novel approach for modelling and predicting the drying kinetics of couscous grains using artificial neural networks;Journal of Food Composition and Analysis;2024-08

2. Modeling the Influence of Temperature on Couscous Grain Moisture Content Using Deep Learning;Springer Proceedings in Energy;2024

3. The Effect of Ohmic Heating on the Quality Properties of Couscous during Cooking;Black Sea Journal of Agriculture;2023-11-01

4. Characterisation of gluten‐free couscous produced with different legume flours by traditional method;International Journal of Food Science & Technology;2023-01-23

5. Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous;Czech Journal of Food Sciences;2022-12-21

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3