22 results on '"McMinn, W.A.M."'
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2. Dielectric properties of microwave-baked cake and its constituents over a frequency range of 0.915–2.450GHz
3. Experimental study of rehydration kinetics of potato cylinders
4. Effect of processing conditions on the water absorption and texture kinetics of potato
5. Modelling water absorption of pasta during soaking
6. Thin-layer modelling of the convective, microwave, microwave-convective and microwave-vacuum drying of lactose powder
7. Experimental Study of Microwave Baking of Madeira Cake Batter
8. Enthalpy–entropy compensation in sorption phenomena of starch materials
9. Microwave–convective drying characteristics of pharmaceutical powders
10. Quality and structural changes in starchy foods during microwave and convective drying
11. Water sorption isotherms of starch powders. Part 2: Thermodynamic characteristics
12. Water sorption isotherms of starch powders
13. Thermodynamic properties of moisture sorption of potato
14. Physical and dielectric properties of pharmaceutical powders
15. Modelling the mass transfer during convective, microwave and combined microwave-convective drying of solid slabs and cylinders
16. Moisture Sorption Isotherm Characteristics of Food Products: A Review
17. Microwave Drying of Pharmaceutical Powders
18. A multiple regression approach to the combined microwave and air drying process
19. Principles, Methods and Applications of the Convective Drying of Foodstuffs
20. Kinetics of Ascorbic Acid Degradation and Non-Enzymic Browning in Potatoes
21. Physical characteristics of dehydrated potatoes — Part II
22. Physical characteristics of dehydrated potatoes — Part I
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