Modeling of the water absorption during the steeping of yellow peas-Reference-Cited by-同舟云学术

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Modeling of the water absorption during the steeping of yellow peas

Published:2015-04 Issue: Volume:94 Page:20-28
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Mercier S.,Villeneuve S.,Mondor M.,Moresoli C.,Marcos B.

Funder

Natural Sciences & Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference38 articles.

1. Hydration properties of different varieties of Canadian field peas (Pisum sativum) from different locations;An;Food Res. Int.,2010

2. Modeling of coupled water transport and large deformation during dehydration of apple tissue;Aregawi;Food Bioprocess Technol.,2013

3. Effect of rolling friction on wall pressure discharge velocity and outflow of granular material from a flat-bottomed bin;Balevicius;Particuology,2012

4. Transport Phenomena;Bird,1960

5. Hydration kinetics of rice kernels under vacuum and pressure;Bello;Int. J. Food Eng.,2008

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