Kinetic modeling and thermodynamic properties of soybean cultivar (BRS257) during hydration process-Reference-Cited by-同舟云学术

Kinetic modeling and thermodynamic properties of soybean cultivar (BRS257) during hydration process

Published:2017-06-08 Issue:6 Volume:40 Page:e12579
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,Jorge Luiz Mario de Matos²,Jorge Regina Maria Matos¹

Affiliation:

1. Department of Chemical Engineering Graduate Program in Food Engineering; Federal University of Paraná-UFPR, Av. Francisco Hoffman dos Santos, s. n.; Curitiba, PR 81530-900 Brazil

2. Department of Chemical Engineering Graduate Program in Chemical Engineering; State University of Maringá-UEM, Av. Colombo, 5790, Maringá, PR 87020-900; Brazil

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12579/fullpdf

Reference29 articles.

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2. Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh;Borges;Pesquisa Agropecuária Brasileira,2016

3. Effects of the mechanical damage on the water absorption process by corn kernel;Botelho;Food Science and Technology (Campinas),2013

4. Carrão-Panizzi , M. C. Pipolo , A. Mandarino , J. M. G. Arantes , N. E. 2009 Proceedings of the World Soybean Research Conference 113

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