✦ LIBER ✦

Optimisation of dehydration and rehydration properties of cooked chickpeas (Cicer arietinum L.) undergoing microwave–hot air combination drying

✍ Scribed by A. Gowen; N. Abu-Ghannam; J. Frias; J. Oliveira

Book ID: 116916356
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 430 KB
Volume: 17
Category: Article
ISSN: 0924-2244
DOI: 10.1016/j.tifs.2005.11.013

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Comparative Study of Quality Changes Occ

Comparative Study of Quality Changes Occurring on Dehydration and Rehydration of Cooked Chickpeas (Cicer Arietinum L.) Subjected to Combined Microwave–Convective and Convective Hot Air Dehydration

✍ A.A. Gowen; N. Abu-Ghannam; J.M. Frias; J.M. Barat; A.M. Andres; J.C. Oliveira 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 605 KB

CHARACTERISTICS OF COOKED CHICKPEAS AND

CHARACTERISTICS OF COOKED CHICKPEAS AND SOYBEANS DURING COMBINED MICROWAVE–CONVECTIVE HOT AIR DRYING

✍ AOIFE A. GOWEN; NISSREEN ABU-GHANNAM; JESUS M. FRIAS; JORGE C. OLIVEIRA 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 480 KB