Author:
Porciuncula Barbara D.A.,Zotarelli Marta F.,Carciofi Bruno A.M.,Laurindo João B.
Reference33 articles.
1. Food dehydration and product structure;Aguilera;Trends in Food Science & Technology,2003
2. Official Methods of Analysis of AOAC International;AOAC – Association of Official Agricultural Chemists,2003
3. Process conditions effect on the quality of banana osmotically dehydrated;Atares;Journal of Food Engineering,2011
4. Development of a mathematical model to predict kinetics of osmotic dehydration;Azuara;Journal of Food Science and Technology,1992
5. Determination of thermal diffusivity of mortadella using actual cooking process data;Carciofi;Journal of Food Engineering,2002
Cited by
41 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