Author:
Zhang Lifen,Nishizu Takahisa,Kishigami Hitomi,Kato Asako,Goto Kiyokazu
Reference31 articles.
1. Moisture transport in shrinking gels during saturated drying;Achanta;AICHE Journal,1997
2. Heat and mass transfer modeling during pasta drying. Application to crack formation risk prediction;Adrieu,1988
3. The bubble size distribution in wheat flour dough;Bellido;Food Research International,2006
4. Modelling of transient moisture concentration of semolina pasta during air drying;De Temmerman;Journal of Food Engineering,2006
5. A method to evaluate the extent of residual deformations in dry spaghetti;Del Nobile;Journal of Food Engineering,2002
Cited by
6 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