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。Application of response surface methodology and central composite rotatable design for modeling the influence of some operating variables of a Multi-Gravity Separator for coal cleaning
N. Aslan
FUEL (2007)
Optimization of vacuum microwave predrying and vacuum frying conditions to produce fried potato chips
Xian-ju Song et al.
DRYING TECHNOLOGY (2007)
Optimization of microwave-vacuum drying of button mushrooms using response-surface methodology
S. K. Giri et al.
DRYING TECHNOLOGY (2007)
Drying behaviour of maize and green peas immersed in fluidized bed of inert energy carrier particles
M. S. Hatamipour et al.
FOOD AND BIOPRODUCTS PROCESSING (2006)
Optimization of the Emerson-Trinder enzymatic reaction by response surface methodology
Farzad Deyhimi et al.
BIOCATALYSIS AND BIOTRANSFORMATION (2006)
Optimization of nattokinase production conduction using response surface methodology
DS Wang et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2006)
Optimization of osmotic dehydration of kiwifruit
H Cao et al.
DRYING TECHNOLOGY (2006)
Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajanus cajan) and soy milk using response surface methodology
P Verma et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2005)
Optimization of rubber wood drying by response surface method and multiple contour plots
T Theppaya et al.
DRYING TECHNOLOGY (2004)
Performance evaluation of blanched carrots dried by three different driers
S Prakash et al.
JOURNAL OF FOOD ENGINEERING (2004)
Intermittent drying of bioproducts - an overview
KJ Chua et al.
BIORESOURCE TECHNOLOGY (2003)
Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying
W Senadeera et al.
JOURNAL OF FOOD ENGINEERING (2003)
The drying of solids in a modified fluidized bed
MCB Ambrosio et al.
BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING (2002)
Optimization of the osmotic dehydration of mango (Mangifera indica L.) slices
PS Madamba et al.
DRYING TECHNOLOGY (2002)
Optimization of the vacuum dehydration of celery (Apium graveolens) using the response surface methodology
PS Madamba et al.
DRYING TECHNOLOGY (2001)
Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP)
YF Wu et al.
JOURNAL OF FOOD SCIENCE (2000)
分享论文
