Microwave drying and grinding characteristics of wheat (Triticum aestivum)-Reference-Cited by-同舟云学术

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Microwave drying and grinding characteristics of wheat (Triticum aestivum)

Published:2002-12 Issue:3 Volume:55 Page:271-276
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Walde S.G,Balaswamy K,Velu V,Rao D.G

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Official methods of analysis,1960

2. Effect of microwave energy on drying wheat;Campana;Cereal Chemistry,1986

3. Physical, chemical, and baking properties of wheat dried with microwave energy;Campana;Cereal Chemistry,1993

4. Grinding characteristics of carrots (Daucus carota, L.);Chakkaravarthi;Journal of Food Engineering,1993

5. Heat and mass transfer in microwave processing of food;Datta;Chemical Engineering Progress,1990

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