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pro vyhledávání: '"Adedayo B. Oke"'
Autor:
Adedayo B. Oke, Oon-Doo Baik
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 764-779 (2022)
Thermal properties of lentil (Lens culinaris) and chickpea (Cicer arietinum L.) were determined experimentally and with predictive mechanistic models as functions of temperature and moisture content (four levels). Thermal conductivity (k), specific h
Externí odkaz:
https://doaj.org/article/9e23ac56bc384845b61b7d0b9ebf0b9a
Autor:
Adedayo B. Oke, Oon-Doo Baik
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100046- (2022)
Dielectric constant (ε′) and loss factor (ε″) of lentil (grain and flour) and chickpea (split and flour) were determined over four moisture content (MC), seven temperature, and seven frequency using a computer-controlled precision LCR meter bui
Externí odkaz:
https://doaj.org/article/d1f2b17b6df4446791a3bfb5779f5455