EFFECTS OF KERNEL PROPERTIES AND POPPING METHODS ON POPCORN QUALITY OF DIFFERENT CORN CULTIVARS-Reference-Cited by-同舟云学术

EFFECTS OF KERNEL PROPERTIES AND POPPING METHODS ON POPCORN QUALITY OF DIFFERENT CORN CULTIVARS

Published:2009-08 Issue:4 Volume:32 Page:478-496
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:

Author:

ERTAŞ NILGÜN,SOYLU SÜLEYMAN,BILGIÇLI NERMIN

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2007.00228.x/fullpdf

Reference30 articles.

1. Effects of moisture content, hybrid variety, kernel size, and microwave wattage on the expansion volume of microwave popcorn;ALLRED-COYLE;Int. J. Food Sci. Nutr,2000

2. ANONYMOUS. 2007. Encyclopedia popcornica. How popcorn pops. http://www.popcorn.org/frames.cfm?main=/teachers/index.cfmanduser (accessed June 8, 2007).

3. Comparison of sensory properties of popcorn from various types and sizes of kernel;CEYLAN;J. Sci. Food Agric,2001

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