Modeling of maceration step of the oat ( Avena sativa ) malting process-Reference-Cited by-同舟云学术

Modeling of maceration step of the oat ( Avena sativa ) malting process

Published:2019-10-16 Issue:7 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Anthero Ana G. S.¹^ORCID,Lima Jardel M.¹,Cleto Paulo B.¹,Jorge Luiz M. M.²^ORCID,Jorge Regina M. M.¹

Affiliation:

1. Chemical Engineering Department, Graduate Program in Food Engineering, Laboratory of Process Engineering of Particle SystemsFederal University of Paraná – UFPR Curitiba Paraná Brazil

2. Department of Chemical Engineering, Graduate Program in Chemical EngineeringState University of Maringá – UEM Maringá Paraná Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13266

Reference38 articles.

1. Mathematical modeling and thermodynamic properties of rice parboiling

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

3. On the absorption of liquid water by the wheat kernel;Becker H. A.;Cereal Chemistry,1960

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