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Pores and physico-chemical characteristics of dried tuna produced by different methods of drying

  • Published:2002-08 Issue:4 Volume:53 Page:301-313
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Rahman M.Shafiur,Al-Amri Omar Saud,Al-Bulushi Ismail Mohmed

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Swelling and pore structure of starchy materials;Aguerre;Journal of Food Engineering,1989

2. Microstructure and food product engineering;Aguilera;Food Technology,2000

3. AOAC. (1990). In K. Helrich (Ed.), Official methods of analysis of the AOAC. Arlington: Association of Official Analytical Chemists

4. Modification of microstructure of starch extruded with selected lipids;Bhatnagar;Starch,1997

5. Cell wall and porosity and available surface area of wheat straw and wheat grain fractions;Chesson;Journal of the Science and Food Agriculture,1997

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