The impact of periodic operation on barley hydration-Reference-Cited by-同舟云学术

The impact of periodic operation on barley hydration

Published:2019-12-02 Issue:2 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Chacón Alvarez David¹,Jorge Luiz M. M.²,Jorge Regina M. M.¹^ORCID

Affiliation:

1. Chemical Engineering Department, Graduate Program in Food EngineeringFederal University of Paraná, Laboratory of Process Engineering in Particulate Systems Curitiba Paraná Brazil

2. Chemical Engineering DepartmentGraduate Program in Chemical Engineering, State University of Maringá Maringá Paraná Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13326

Reference47 articles.

1. Barley for food: Characteristics, improvement, and renewed interest

2. Mathematical modeling of paddy (Oryza sativa) hydration in different thermal conditions assisted by Raman spectroscopy

3. A temperatura no desenvolvimento da atividade das enzimas (1-3, 1-4)- β-glucanases e degradação de β-glucanos durante a malteação

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

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