Flow modeling of continuous Indian unleavened flat bread (chapatis) former

Author:

Sridhar Bhadravathi Shivaramaiah,Manohar Balaraman

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Textural properties of extruded plant protein blends;Bhattacharya;Journal of Food Science,1986

2. Bird, R. B., Armstrong, R. C., & Hassager, O. (1987). Dynamics of polymeric liquids, vol. 1, 2nd ed., New York: Wiley

3. Flow rate and heat transfer modelling in extrusion cooking of Soy protein;Bouvier;Journal of Food Engineering,1987

4. A Review of fundamental and engineering aspects of extrusion;Bruin;Journal of Food Process Engineering,1978

5. Non-isothermal channel flow of non-Newtonian fluids with viscous heating;Dinh;AIChE Journal,1982

Cited by 2 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. A review of wheat chapatti: Quality attributes and shelf stability parameters;Food Chemistry Advances;2024-06

2. An Innovative Design and Fabrication of Indian Flatbread Making Machine;International Journal of Scientific Research in Science, Engineering and Technology;2022-12-09

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