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For: Swami SB, Maiti B, Das S. Development of an extrusion system for Bori and force characteristics of its batter during extrusion. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.01.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]

For:	Swami SB, Maiti B, Das S. Development of an extrusion system for Bori and force characteristics of its batter during extrusion. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.01.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]

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Sakre N, Das SK, Maiti B. Hybrid microwave with hot air drying of black‐gram ( Vigna mungo L ) nuggets: Drying characteristics, modeling and process optimization. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]