Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans ( <scp> <i>Vigna radiata</i> </scp> )-Reference-Cited by-同舟云学术

Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans ( Vigna radiata )

Published:2022-08-16 Issue:11 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Sarjerao Lad Shailesh Kumar¹,Kashyap Piyush¹^ORCID,Sharma Poorva¹^ORCID

Affiliation:

1. Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14155

Reference52 articles.

1. Modelling of Rheological Behaviour of Pulps and Purées from Fresh and Frozen-Thawed Murta (Ugni molinae Turcz) Berries

2. Mathematical modelling of thin layer drying process of long green pepper in solar dryer and under open sun

3. Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

4. Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves

5. Influence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs

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