Work

Stress and crack prediction during drying of Japanese noodle (udon)

Year: 2005

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/j.1365-2621.2005.00970.x

Authors: Tadao Inazu, Ken-ichi Iwasaki, Takeshi Furuta

Institutions: Kagawa Prefectural Industrial Technology Center, Fermented Food Research Institute, Kagawa Prefectural Industrial Technology Center, Tottori University

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2136765331

FWCI: 0.834

Cites: 21

Cited by: 28

Related to: 10