Effect of increasing hygroscopicity on the microwave heating of solid foods-Reference-Cited by-同舟云学术

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Effect of increasing hygroscopicity on the microwave heating of solid foods

Published:1996-01 Issue:1 Volume:27 Page:35-44
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Adu Benjamin,Otten Lambert

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. Thin-layer microwave drying of soybeans;Adu,1992

2. Microwave enhanced diffusion in polymeric materials;Gibson;J. Microwave Power Electromagnetic Energy,1988

3. Vapour pressure determination of seed hygroscopicity;Haynes;US Department of Agriculture Technical Bulletin 1229,1960

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