| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277825 | Journal of Food Engineering | 2012 | 6 Pages |
Abstract
⺠Drying process of durum wheat semolina dough was measured by thermogravimetry. ⺠The parameters for drying-rate processes were estimated. ⺠The parameters were successfully used to predict the drying process in an oven.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi,