Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach-Reference-Cited by-同舟云学术

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Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach

Published:2019-08-15 Issue:6 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Mahanti Naveen K.¹,Chakraborty Subir K.²^ORCID,Babu V. Bhusana³

Affiliation:

1. Department of Agricultural and Food EngineeringIndian Institute of Technology Kharagpur India

2. Agro Produce Processing DivisionICAR—Central Institute of Agricultural Engineering Bhopal India

3. Agricultural Mechanization DivisionICAR—Central Institute of Agricultural Engineering Bhopal India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13220

Reference33 articles.

1. Physical and flow properties of rice protein powders

2. Moisture sorption isotherms and thermodynamic properties of safflower seed using empirical and neural network models

3. Moisture sorption isotherm of microencapsulated extra virgin olive oil by spray drying

4. Determination of the Moisture-Sorption Isotherms and Isosteric Heat of Henna Leaves

5. Moisture sorption characteristics and modeling of energy sorghum (Sorghum bicolor (L.) Moench)

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