Dielectric properties of chestnut flour relevant to drying with radio-frequency and microwave energy-Reference-Cited by-同舟云学术

Dielectric properties of chestnut flour relevant to drying with radio-frequency and microwave energy

Published:2012-11 Issue:1 Volume:113 Page:143-150
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhu Xinhua,Guo Wenchuan,Wu Xiaoling,Wang Shaojin

Funder

National Natural Science Foundation of China

Chinese Universities Scientific Fund

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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2. AOAC, 1998. In: Cunniff, P. (Ed.), Official methods of analysis, 16th ed. Association of Official Analytical Chemists, USA. Methods: 925.10, 925.40.

3. Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa);Attanasio;Food Chemistry,2004

4. Production of dries chestnuts and chestnut lour in Cuneo Province (Italian);Benzo;Rivista di Frutticoltura e di Ortofloricoltura,1999

5. Physical properties of soybean;Deshpande;Journal of Agricultural Engineering Research,1993

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