Modeling and thermodynamic properties of soybean cultivar BRS257 hydration-Reference-Cited by-同舟云学术

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Modeling and thermodynamic properties of soybean cultivar BRS257 hydration

Published:2018-12-25 Issue:2 Volume:42 Page:e12970
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Borges Cristiane Wing Chong¹^ORCID,de Matos Jorge Luiz Mario²,Jorge Regina Maria Matos¹^ORCID

Affiliation:

1. Department of Chemical EngineeringGraduate Program in Food Engineering, Federal University of Paraná (UFPR) Curitiba Puerto Rico Brazil

2. Department of Chemical EngineeringGraduate Program in Chemical Engineering, State University of Maringá (UEM) Maringá Puerto Rico Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Universidade Federal do Paraná

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12970

Reference40 articles.

1. Water imbibition by normal and hard soybeans

2. Modeling the hydration step of the rice ( Oryza sativa ) parboiling process

3. Chemical composition of tempeh from soybean cultivars specially developed for human consumption

Cited by 4 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. Periodic operation as an alternative to intensify the hydration process of common beans ( Phaseolus vulgaris );Journal of Food Process Engineering;2022-06-29

2. Post-harvesting of soybean seeds – engineering, processes technologies, and seed quality: a review;International Agrophysics;2022-04-06

3. Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis;Foods;2021-10-26

4. Manifestation of neuro‐fuzzy simulation environment for prognostication of water absorption kinetics of soybean grains in thermo‐ultrasonication‐assisted soaking process;Journal of Food Process Engineering;2021-03-18

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