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نمایش تعداد 1-7 از 7

Investigation of Dielectric Properties of Different Cake Formulations during Microwave and Infrared–Microwave Combination Baking

نوع: Journal Paper

نویسنده : Ozge Sakiyan; Gulum Sumnu; Serpil Sahin; Venkatesh Meda

سال: 2007

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Physical Properties of Canadian Grown Flaxseed in Relation to Its Processing

نوع: Journal Paper

نویسنده : Rama Chandra Pradhan; Venkatesh Meda; Satya Narayan Naik; Lope Tabil

سال: 2010

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The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

نوع: Journal Paper

نویسنده : Gulum Sumnu; Filiz Koksel; Serpil Sahin; Arzu Basman; Venkatesh Meda

ناشر: John Wiley and Sons

سال: 2010

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Review of solar dryers with latent heat storage systems for agricultural products

نوع: Journal Paper

نویسنده : Lalit M. Bal; Santosh Satya; S.N. Naik; Venkatesh Meda

ناشر: Elsevier Science

سال: 2011

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Impact of Micronization on Rapidly Digestible, Slowly Digestible, and Resistant Starch Concentrations in Normal, High-Amylose, and Waxy Barley

نوع: Journal Paper

نویسنده : Shahram Emami; Venkatesh Meda; Mark D. Pickard; Robert T. Tyler

سال: 2010

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A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

نوع: Journal Paper

نویسنده : Ozge Sakiyan; Gulum Sumnu; Serpil Sahin; Venkatesh Meda; Hamit Koksel; Peter Chang

سال: 2011

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Torrefaction of wheat and barley straw after microwave heating

نوع: Journal Paper

نویسنده : Sangram Kishor Satpathy; Lope G. Tabil; Venkatesh Meda; Satya Narayana Naik; Rajendra Prasad

سال: 2014

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Investigation of Dielectric Properties of Different Cake Formulations during Microwave and Infrared–Microwave Combination Baking

Physical Properties of Canadian Grown Flaxseed in Relation to Its Processing

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

Review of solar dryers with latent heat storage systems for agricultural products

Impact of Micronization on Rapidly Digestible, Slowly Digestible, and Resistant Starch Concentrations in Normal, High-Amylose, and Waxy Barley

A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

Torrefaction of wheat and barley straw after microwave heating

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Investigation of Dielectric Properties of Different Cake Formulations during Microwave and Infrared–Microwave Combination Baking

Physical Properties of Canadian Grown Flaxseed in Relation to Its Processing

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

Review of solar dryers with latent heat storage systems for agricultural products

Impact of Micronization on Rapidly Digestible, Slowly Digestible, and Resistant Starch Concentrations in Normal, High-Amylose, and Waxy Barley

A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

Torrefaction of wheat and barley straw after microwave heating