相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size
M. Teresa Molina et al.
FOOD STRUCTURE-NETHERLANDS (2021)
Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties
Julia Rodriguez-Garcia et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Modeling of water absorption of Botswana bambara varieties using Peleg's equation
V. A. Jideani et al.
JOURNAL OF FOOD ENGINEERING (2009)
Modelling water absorption of pasta during soaking
S. E. Cunningham et al.
JOURNAL OF FOOD ENGINEERING (2007)
Liquid imbibition during rehydration of dry porous foods
IS Saguy et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2005)
New approach to model rehydration of dry food particulates utilizing principles of liquid transport in porous media
IS Saguy et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)
Normalized Weibull distribution for modeling rehydration of food particulates
A Marabi et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2003)
Application of Peleg model to study water absorption in chickpea during soaking
M Turhan et al.
JOURNAL OF FOOD ENGINEERING (2002)
Determination of the end of shelf-life for milk using Weibull hazard method
WS Duyvesteyn et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2001)
分享论文
