Prediction of porosity of food materials during drying: Current challenges and directions
Author:
Affiliation:
1. Faculty of Engineering and Science, Queensland University of Technology, Brisbane, Queensland 4001, Australia
2. Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Bangladesh
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1345852
Reference59 articles.
1. Predicting the Quality of Dehydrated Foods and Biopolymers — Research Needs and Opportunities
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3. INFLUENCE OF PLATE TEMPERATURE AND MODE OF REHYDRATION ON TEXTURAL PARAMETERS OF PRECOOKED FREEZE-DRIED BEEF
4. State diagram of apple slices: glass transition and freezing curves
5. Modification of Microstructure of Starch Extruded With Selected Lipids
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