Expansion ratio and color improvement of dried vegetables texturized by a new process “Controlled Sudden Decompression to the vacuum”-Reference-Cited by-同舟云学术

Expansion ratio and color improvement of dried vegetables texturized by a new process “Controlled Sudden Decompression to the vacuum”

Published:2004-11 Issue:2 Volume:65 Page:233-243
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Louka N,Allaf K

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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3. Allaf, K., Louka, N., Bouvier, J.-M., Parent, F., & Forget, M. (1993). Procédé de traitement de produits biologiques en vue de la modification de leur texture, installations pour la mise en œuvre d'un tel procédé et produits ainsi réalisés. French patent no. 930,9720. International extension no PCT/FR94/00975

4. Heat transfer during fluidized bed puffing of rice grains;Chandrasekhar;Journal of Food Process Engineering,1989

5. Craig, J. C., & Sullivan, J. F. (1980). Explosion puffing––a new food drying concept. In 3rd International Symposium Papers (pp. 281–287)

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