Ohmic heating: A futuristic method for cooking bulgur

Author:

Goksu Ali1ORCID,Omac Basri2,Sabancı Serdal3

Affiliation:

1. Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Munzur University Tunceli Turkey

2. Department of Food Processing Tunceli Vocational School, Munzur University Tunceli Turkey

3. Department of Nutrition and Dietetics, Faculty of Health Sciences Munzur University Tunceli Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Modeling changes in the quality attributes of couscous cooked with ohmic heating;Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi;2024-08-31

2. The Effect of Ohmic Heating on the Quality Properties of Couscous during Cooking;Black Sea Journal of Agriculture;2023-11-01

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