Sorption isotherms and drying characteristics of mulberry (Morus alba)-Reference-Cited by-同舟云学术

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Sorption isotherms and drying characteristics of mulberry (Morus alba)

Published:1998-09 Issue:4 Volume:37 Page:437-449
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Maskan Medeni,Göğüş Fahrettin

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Air drying characteristics of apricots;Abdelhaq;J. Food Sci.,1987

2. Air drying characteristics of apricots;Abdelhaq;J. Food Sci.,1987

3. New types of low-fat products;Aganova;Molochnaya-i-Myasnaya-Promyshlennost,1989

4. Drying kinetics of rough rice grain;Aguerre;J. Food Technol.,1982

5. Effect of fermentation and aging on some flavouring components in tropical fruit wines;Alian;Zambia J. Sci. and Technol.,1977

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