Study of the evolution of drying-induced flow properties for pulverised cassava grits-Reference-Cited by-同舟云学术

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Study of the evolution of drying-induced flow properties for pulverised cassava grits

Published:2023-02 Issue: Volume:338 Page:111221
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Sarnavi Hamed J.^ORCID,Precoppe Marcelo^ORCID,Salehi Hamid,Bradley Michael S.A.,García-Triñanes Pablo^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Structural properties change of cassava starch granule induced by high shear mixer;Airlangga;Starch - Stärke,2020

2. Physical and flow properties of rice protein powders;Amagliani;J. Food Eng.,2016

3. Some investigations into the strength and flow properties of powders;Ashton;Rheol. Acta,1965

4. Cassava sutilisation in food, feed and industry;Balagopalan,2002

5. Identifying Target Points for the Control of Post-Harvest Physiological Deterioration in Cassava;Beeching,2001

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