Citations in impact factor journals
Current Perspectives on Non-conventional Heating Ovens
for Baking Process—a Review Food and Bioprocess Technology |
Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying Journal of Food Science and Technology |
Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law Journal of Food Process Engineering |
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A Power Comparison of Various Tests of Univariate Normality on Ex-Gaussian Distributions Methodology: European Journal of Research Methods for the Behavioral and Social Sciences Vol. 1, Issue -1, 1, 2012 |
How to cite this article
Suzan Tireki, Gulum Sumnu and Ali Esin, 2006. Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough. American Journal of Food Technology, 1: 82-93.
DOI: 10.3923/ajft.2006.82.93
URL: https://scialert.net/abstract/?doi=ajft.2006.82.93
DOI: 10.3923/ajft.2006.82.93
URL: https://scialert.net/abstract/?doi=ajft.2006.82.93