Cold plasma‐assisted shape‐shifting of a flat two‐dimensional wheat xerogel and its morphological behavior-Reference-Cited by-同舟云学术

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Cold plasma‐assisted shape‐shifting of a flat two‐dimensional wheat xerogel and its morphological behavior

Published:2020-05-27 Issue:9 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Gupta Vidhi¹,T K Ranjitha Gracy¹,Stephen Jaspin¹,Radhakrishnan Mahendran¹^ORCID

Affiliation:

1. Centre of Excellence in Nonthermal ProcessingIndian Institute of Food Processing Technology (IIFPT) Thanjavur Tamil Nadu India

Funder

Science and Engineering Research Board of Department of Science and Technology, Government of India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13456

Reference62 articles.

1. Ash—Basic method;AACC (08‐01.01);AACC International Approved Methods,1999

2. Crude fat in wheat, corn, and soy flour, feeds, and mixed feeds;AACC (30‐25.01);AACC International Approved Methods,1999

3. Moisture—Air‐oven methods;AACC (44‐15.02);AACC International Approved Methods,1999

4. Crude Protein—Improved Kjeldahl method, copper catalyst modification;AACC (46‐11.02);AACC International Approved Methods,1999

5. Stimuli-responsive polymer gels

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