The Relation Between Final Popped Volume of Popcorn and Thermal–Physical Parameters-Reference-Cited by-同舟云学术

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The Relation Between Final Popped Volume of Popcorn and Thermal–Physical Parameters

Published:2002-02 Issue:1 Volume:35 Page:93-98
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Shimoni E,Dirks E.M,Labuza T.P

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. ASAE, American Society of Agricultural Engineers, Standards S352.2 and D245.4, The Society, St. Joseph, MI, 1989

2. Crystallization behavior of amylose-V complexes: structure–property relationships;BILIADERIS;Carbohydrate Research,1989

3. Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch;BILIADERIS;Journal of Agricultural and Food Chemistry,1986

4. What makes popcorn pop;DA SILVA;Nature,1993

5. Dietary fiber: the effect of particle size and pH on its measurement;HELLER;Journal of Food Science,1977

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1. Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects;Food Research International;2024-01

2. Development of southern corn leaf blight (SCLB) resistant and high-popping volume composite popcorn using phenotypic and marker-assisted selection (MAS);Cereal Research Communications;2023-08-02

3. Processing, characteristics and applications of expanded grains;The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology;2023-03-20

4. Continuous Infrared Popping: Effect on Key Physicochemical Attributes of Popcorn;ACS Food Science & Technology;2022-08-19

5. Novel infrared puffing: Effect on physicochemical attributes of puffed rice ( Oryza sativa L.);Food Science & Nutrition;2022-08-09

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