Author:
Caro-Corrales J. J.,Zazueta-Niebla J. A.,Ordorica-Falomir C. A.,Zazueta-Morales J. J.,Gutiérrez-López G. F.,Alamilla-Beltrán L.
Reference28 articles.
1. May, B.K. and Sinclair, A.J. and Halmos, A.L. and Tran, V.N. (1999) Quantitative analysis of drying behavior of fruits and vegetables Drying Technol, 17(7/8), pp. 1441 - 1448.
2. Karel, M.(1974) Fundamentals of dehydration processes. In Advances in preconcentration and dehydration of foods. ( pp. 45 - 94 ). London : Applied Science Publishers Ltd.
3. Krokida, M.K. and Zogzas, N.P. and Maroulis, Z.B. (2002) Mass transfer coefficient in food processing: compilation of literature data International Journal of Food Properties,, 4(3), pp. 372 - 282.
4. Maroulis, Z.B. and Saravacos, G.D. and Panagiotou, N.M. and Krokida, M.K. (2001) Moisture diffusivity data compilation for foodstuffs: effect of material moisture content and temperature International Journal of Food Properties, 4(2), pp. 225 - 237. [CROSSREF]
5. Panagiotou, N.M. and Krokida, M.K. and Maroulis, Z.B. and Saravacos, G.D. (2004) Moisture Diffusivity: Literature Data Compilation for Foodstuffs International Journal of Food Properties,, 7(2), pp. 273 - 299. [CROSSREF]
Cited by
9 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