Analysis of modes of heat transfer in tandoor oven-Reference-Cited by-同舟云学术

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Analysis of modes of heat transfer in tandoor oven

Published:1995-01 Issue:2 Volume:26 Page:209-217
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Saxena D.C.,Rao P.Haridas,Rao K.S.M.S.Raghava

Publisher

Elsevier BV

Subject

Food Science

Reference11 articles.

1. Breadmaking in the land of the Bible;Adler;Cereal Sci. Today,1958

2. Chapaties and chapati flour;Chaudhri;Milling,1970

3. Specific heat of Indian unleavened flat bread (chapati) at various stages of cooking;Gupta;J. Food Process Engng,1990

4. Thermal conductivity of Indian unleavened flat bread (chapati) at various stages of baking;Gupta;J. Food Process Engng,1993

Cited by 16 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

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3. How to Keep the Home Fires Burning: A Comparative Study of Cooking Hearths for Ceramic Vessels;Ethnoarchaeology;2022-01-02

4. Design and development of a machine for continuous popping and puffing of grains;Journal of Food Science and Technology;2020-08-10

5. Reconstruction of postburn contractures due to tandir oven;Journal of Plastic Surgery and Hand Surgery;2020-02-24

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