THE EFFECT OF SUPERHEATED–STEAM DEHYDRATION KINETICS ON TEXTURAL PROPERTIES OF ASIAN NOODLES
Authors:
- M. MarkowskiM. Markowski
- S. CenkowskiSCS. Cenkowski
- D. W. HatcherDHD. W. Hatcher
- J. E. DexterJDJ. E. Dexter
- N. M. EdwardsNEN. M. Edwards
- 1 January 2003
- journal article
- Published by American Society of Agricultural and Biological Engineers (ASABE) in Transactions of the ASAE
- Vol. 46 (2)