Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying-Reference-Cited by-同舟云学术

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Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying

Published:2010-05 Issue:2 Volume:98 Page:159-169
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kahyaoglu Leyla Nesrin,Sahin Serpil,Sumnu Gulum

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Physical Chemistry of Surfaces;Adamson,1990

2. Effect of moisture content on some physical properties of green wheat;Al-Mahasneh;Journal of Food Engineering,2007

3. Mercury intrusion porosimetry;Aligizaki,2006

4. Acrylamide formation in different batter formulations during microwave frying;Barutcu;LWT-Food Science and Technology,2009

5. Bulgur around the world;Bayram;Cereal Foods World,2000

Cited by 43 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

1. Experimental study of parchment coffee drying using the combined fluidization and microwave process: Analysis of drying curves and thermal imaging;Journal of Food Engineering;2024-12

2. Spouting Technology in Energy-Carrying Electromagnetic Field Drying of Agricultural Products;Food Engineering Reviews;2024-01-10

3. Drying of fruits and vegetables;Drying Technology in Food Processing;2023

4. Drying Behavior of Bulgur and Its Effect on Phytochemical Content;Foods;2022-04-06

5. Fluidized Bed Drying: Recent Developments and Applications;Thermal Food Engineering Operations;2022-03-28

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