Hybrid microwave with hot air drying of black‐gram ( Vigna mungo L) nuggets: Drying characteristics, modeling, and process optimization
Author:
Affiliation:
1. Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India
2. Department of Mechanical Engineering Indian Institute of Technology Kharagpur Kharagpur India
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17012
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1. Information Theory and an Extension of the Maximum Likelihood Principle
2. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends
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