Grinding characteristics of carrots (Daucus carota L.)-Reference-Cited by-同舟云学术

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Grinding characteristics of carrots (Daucus carota L.)

Published:1993-01 Issue:4 Volume:20 Page:381-389
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Chakkaravarthi A.,Math R.G.,Walde S.G.,Rao D.G.

Publisher

Elsevier BV

Subject

Food Science

Reference8 articles.

1. Third theory of comminution;Bond;AMIE Trans.,1952

2. The size reduction paradox;Galanty;Ind. Eng. Chem.,1963

Cited by 14 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. Grinding for food powder production;Handbook of Food Powders;2024

2. Modeling of particle size distribution and energy consumption of wet milled maize at varying soaking period and method in the production of Ogi;Particulate Science and Technology;2017-12-27

3. Extraction and purification of high added value compounds from by-products of the winemaking chain using alternative/nonconventional processes/technologies;Critical Reviews in Food Science and Nutrition;2017-07-05

4. Impact of forming and mixing operations on the microbial ecology of foods: focus on pathogenic microorganisms;Quantitative Microbiology in Food Processing;2016-12-24

5. Size Reduction Practices in Food Processing;Conventional and Advanced Food Processing Technologies;2014-10-03

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