Thermo‐physical properties of wheat germ: Heat and mass transfer during convective heating-Reference-Cited by-同舟云学术

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Thermo‐physical properties of wheat germ: Heat and mass transfer during convective heating

Published:2022-10-26 Issue:1 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Meriles Silvina Patricia¹,Curet Sebastien²,Boillereaux Lionel²,Ribotta Pablo Daniel¹³⁴,Penci María Cecilia¹³⁴^ORCID

Affiliation:

1. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Ciudad Universitaria, Universidad Nacional de Córdoba Córdoba Argentina

2. Oniris Nantes Université, CNRS, GEPEA, UMR Nantes France

3. Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC) Córdoba Argentina

4. Instituto de Ciencia y Tecnología de los Alimentos (ICTA‐FCEFyN) Universidad Nacional de Córdoba (UNC) Córdoba Argentina

Funder

Universidad Nacional de Córdoba

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14190

Reference28 articles.

1. A compendium of wheat germ: Separation, stabilization and food applications

2. Wheat germ: not only a by-product

3. Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

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