Fundamentals of mass transfer in food engineering-Reference-Cited by-同舟云学术

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Fundamentals of mass transfer in food engineering

Published:2021 Issue: Volume: Page:365-375
ISSN:
Container-title:Engineering Principles of Unit Operations in Food Processing
language:
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Author:

Vatankhah Hamed,Ramaswamy Hosahalli S.

Publisher

Elsevier

Reference33 articles.

1. Food Structure and Moisture Transfer;Guillard,2013

2. The Mathematics of Diffusion;Crank,1979

3. Fundamentals of Heat and Mass Transfer;Bergman,2011

4. Solving problems in food engineering, Food engineering series;Yanniotis,2008

5. Porous Media Transport Phenomen;Civan,2011

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. Avenues for non-conventional robotics technology applications in the food industry;Food Research International;2023-11

2. Effect of Calcium and Osmotic Pretreatments on Mass Transfer and Texture Parameters during Processing of Chilacayote (Cucurbita ficifolia Bouché);Journal of Food Processing and Preservation;2023-03-29

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