Shrinkage of cellular food during air drying-Reference-Cited by-同舟云学术

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Shrinkage of cellular food during air drying

Published:2018-08 Issue: Volume:230 Page:8-17
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Nguyen Thanh Khuong,Mondor Martin,Ratti Cristina

Funder

Canadian International Development Agency Scholarships

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Moisture transport in shrinking gels during saturated drying;Achanta;AIChE J.,1997

2. Relationships between microstructure and mechanical properties of cellular cornstarch extrudates;Agbisit;J. Texture Stud.,2007

3. Towards better tasting and more nutritious carrots: carotenoid and sugar content variation in carrot genetic resources;Baranski;Food Res. Int.,2012

4. Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch;Biliaderis;J. Agric. Food Chem.,1986

5. Physiology and Biochemistry of Plant Cell Walls;Brett,1996

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