Characterization of Spaghetti Prepared Under Different Drying Conditions

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|22-1147|9|1959-1964

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.22-1147, Iss.9, 2015-09, pp. : 1959-1964

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Characterization of Spaghetti Prepared Under Different Drying Conditions

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 9, 2015-09 ,pp. : 1959-1964

John Wiley & Sons Inc

Access to resources Recommend Favorite

Drying Characteristics of Pomegranate Arils Under Near Infrared‐Vacuum Conditions

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 39, Iss. 5, 2015-10 ,pp. : 469-479

John Wiley & Sons Inc

Access to resources Recommend Favorite

Modeling Drying Characteristics of Hawthorn Fruit under Microwave‐Convective Conditions

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 39, Iss. 3, 2015-06 ,pp. : 239-253

John Wiley & Sons Inc

Access to resources Recommend Favorite

Stability of Bioactive Compounds and Quality Parameters of Grugru Palm Powder (Acrocomia Aculeata) in Different Drying Conditions

By  

JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol. 38, Iss. 2, 2015-04 ,pp. : 94-102

John Wiley & Sons Inc

Access to resources Recommend Favorite

Modeling Infrared‐Covective Drying of Pistachio Nuts under Fixed and Fluidized Bed Conditions

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 1224-1233

John Wiley & Sons Inc

Access to resources Recommend Favorite