Superheated Steam Drying of Black Tea and Quality Improvement.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 9/10, p. N.PAG, doi. 10.1515/ijfe-2018-0185
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- Publication type:
- Article
Works matching IS 15563758 AND DT 2018 AND VI 14 AND IP 9/10
Results: 5
1
2
Modeling Microwave Heating of Frozen Chinese Fast Foods Based on Dielectric Properties.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 9/10, p. N.PAG, doi. 10.1515/ijfe-2018-0169
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- Publication type:
- Article
3
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 9/10, p. N.PAG, doi. 10.1515/ijfe-2018-0142
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- Publication type:
- Article
4
Drying Characteristics of Soybean (Glycine Max) Using Continuous Drying and Intermittent Drying.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 9/10, p. N.PAG, doi. 10.1515/ijfe-2018-0057
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- Publication type:
- Article
5
Partial Purification and Characterization of Polyphenol Oxidase from the Wild Edible Mushroom Lepiota Procera Using Three-Phase Partitioning.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 9/10, p. N.PAG, doi. 10.1515/ijfe-2017-0208
- By:
- Publication type:
- Article