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Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content.

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Title: Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content.
Authors: Pohndorf, Ricardo S.1 (AUTHOR), Lang, Gustavo H.1 (AUTHOR), Ferreira, Cristiano D.1 (AUTHOR), Ziegler, Valmor2 (AUTHOR), Goebel, Jorge T.1 (AUTHOR), Oliveira, Maurcio1,3 (AUTHOR) mauricio@labgraos.com.br
Source: Journal of Food Process Engineering. Oct2019, Vol. 42 Issue 6, pN.PAG-N.PAG. 1p.
Database: Business Source Ultimate
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  Data: Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>. Oct2019, Vol. 42 Issue 6, pN.PAG-N.PAG. 1p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=bsu&AN=139026444
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        Value: 10.1111/jfpe.13204
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      – Code: eng
        Text: English
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      – TitleFull: Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content.
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            NameFull: Pohndorf, Ricardo S.
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            NameFull: Lang, Gustavo H.
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            NameFull: Ferreira, Cristiano D.
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            NameFull: Ziegler, Valmor
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            NameFull: Goebel, Jorge T.
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            NameFull: Oliveira, Maurcio
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              M: 10
              Text: Oct2019
              Type: published
              Y: 2019
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