Microwave assisted drying of short-cut (ditalini) macaroni: Drying characteristics and effect of drying processes on starch properties-Reference-Cited by-同舟云学术

Microwave assisted drying of short-cut (ditalini) macaroni: Drying characteristics and effect of drying processes on starch properties

Published:2005-08 Issue:7 Volume:38 Page:787-796
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Altan Aylin,Maskan Medeni

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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3. Microwave assisted drying of short-cut (ditalini) macaroni: Cooking process and textural properties;Altan;Food Science and Technology International,2004

4. Association of Official Analytical Chemists (AOAC). (1990). Official methods of analysis of the Association of Official Analytical Chemists (15th ed.) Washington, DC.

5. Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process;Berteli;Journal of Food Engineering,2005

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