| 1 |
Experimental measurement of physical pressure in foods during frying
Sandhu J, Bansal H, Takhar PS
Journal of Food Engineering, 115(2), 272, 2013 |
| 2 |
Biofilter performance of pine nuggets and lava rock as media
Akdeniz N, Janni KA, Salnikov IA
Bioresource Technology, 102(8), 4974, 2011 |
| 3 |
Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy
Adedeji AA, Liu L, Ngadi MO
Journal of Food Engineering, 102(1), 49, 2011 |
| 4 |
Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets
Adedeji AA, Ngadi MO, Raghavan GSV
Journal of Food Engineering, 91(1), 146, 2009 |
| 5 |
Convective hot air drying and quality characteristics of bori: A traditional Indian nugget prepared from black gram pulse batter
Swami SB, Das SK, Maiti B
Journal of Food Engineering, 79(1), 225, 2007 |
| 6 |
Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets
Altunakar B, Sahin S, Sumnu G
Chemical Engineering Communications, 193(6), 675, 2006 |
| 7 |
Development of an extrusion system for Bori and force characteristics of its batter during extrusion
Swami SB, Maiti B, Das SK
Journal of Food Engineering, 73(1), 20, 2006 |
| 8 |
Moisture sorption isotherms of black gram nuggets (bori) at varied temperatures
Swami SB, Das SK, Maiti B
Journal of Food Engineering, 67(4), 477, 2005 |
| 9 |
Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets
Dogan SF, Sahin S, Sumnu G
Journal of Food Engineering, 71(1), 127, 2005 |
