Effects of microwave on the drying, checking and mechanical strength of baked biscuits-Reference-Cited by-同舟云学术

Effects of microwave on the drying, checking and mechanical strength of baked biscuits

Published:2001-11 Issue:2 Volume:50 Page:63-75
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ahmad Saiyad S,Morgan Mark T,Okos Martin R

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. AACC Method 44-15A. (1983). Moisture-Air-Oven methods. American Association of Cereal Chemists

2. Ahmad, S. (1994). Effects of microwave-drying on checking and mechanical strength of low-moisture baked products. M.S. thesis. Agricultural and Biological Engineering, Purdue University, West Lafayette, IN

3. Anonymous. (1992). PepsiCo, annual report. Purchase. New York

4. Anonymous. (1987). Dielectric heating boosts drying processes. Processing 7(20), 23

5. ASTM Standards on Plastics. (1988). Standard test method for flexural properties of unreinforced and reinforced plastics and electrical insulating materials. ASTM Designation: D 790M-86

Cited by 50 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. Dust formation in French fries;Current Research in Food Science;2023

2. Opportunities and challenges of sonication-microwave for food processing, preservation, and extraction: An industrial point of view;Ultrasound and Microwave for Food Processing;2023

3. Producing hydrogen-rich syngas via microwave heating and co-gasification: a systematic review;Biofuel Research Journal;2022-03-01

4. Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits;Foods;2021-10-22

5. How additive manufacturing can boost the bioactivity of baked functional foods;Journal of Food Engineering;2021-04