Author:
Meda V.,Orsat V.,Raghavan V.
Reference64 articles.
1. Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef;Anderson;Food Research International,2001
2. Improved structure and texture in microwave cakes by the addition of methylcellulose and hydroxypropyl methylcellulose;Bell;Cereal Foods World,1990
3. Dielectric properties of foods at three GHz as determined by a cavity perturbation technique;Bengtsson;Journal of Microwave Power and Electromagnetic Energy,1971
4. A classification system for microwave heating of food;Bows;International Journal of Food Science and Technology,2000
5. The effects of ingredients on popcorn popping characteristics;Ceylan;International Journal of Food Science and Technology,2004
Cited by
45 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