- Mudgett, R. E. 1986. Microwave properties of heating characteristics of foods. Food Technology, 2, 35–121.
- Romano, V. R., Marra, F. and Tammaro, U. 2005. Modelling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach. Journal of Food Engineering, 71, 233–241.
- Oliveira, M. E. C. and Franca, A. S. 2002. Microwave heating of foodstuff. Journal of Food Engineering, 53, 347–359.
- Datta, A. K. and Davidson, P. M. 2000. Microwave and radio frequency processing. Journal of Food Science, 65, 32–41.
- Ayappa, K. G. 1991. Analysis of microwave heating of materials with temperature dependent properties. AIChE Journal, 37(3), 313–322.
- Lin, Y. E., Anantheswaran, R. C. and Puri, V. M. 1995. Finite element analysis of microwave heating of solid foods. Journal Food Engineering, 25, 85–112.
- Zhou, L., Puri, V. M., Anantheswaran, R. C. and Yeh, G. 1995. Finite element modeling of heat and mass transfer in food materials during microwave heating—model development and validation. Journal of Food Engineering, 25, 509–529.
- Sanga, E. C. M., Mujumdar, A. S. and Raghavan, G. S. V. 2002. Simulation of convection-microwave drying for a shrinking material. Chemical Engineering and Processing, 41, 487–499.
- Ahmed, L.F., Rezq, A.A. and Atti, M.R.A. 2010. Additional effect of defatted wheat germ Protein Isolate on nutritional value and functional properties of yogurts and biscuits. Australian journal of basic and applied sciences, 4(8): 3139-3147.
- Hemis, M., Singh, C. B. and Jayas, D. S. 2011. Microwave-assisted thin layer drying of wheat. Drying Technology, 29(10), 1240-1247.
- Tavman, S. and Tavman, I. H. 1998. Measurement of effective thermal conductivity of wheat as a function of
moisture content. International Communications in Heat and Mass Transfer, 25(5), 733-741.
- Aregba, A. W. and Nadeau, J. P. 2006. Comparison of two non equilibrium models for static grain deep bed drying by numerical simulation. Journal of Food Engineering, 77(1), 27-40.
- Nelson, S. O., Kraszewski, A.W., Trabelsi, S.,&Lawrence, K. C. (2000). Using cereal grainpermittivity for sensingmoisture content. IEEE Transactions on Instrumentation and Measurement, 49(3), 470-475.
- Kermasha, S., Bisakowski, B., Ramaswamy, H. and Van De Voort, F. 1993. Comparison of microwave, conventional and combination heat
treatments on wheat germ lipase activity. International Journal of Food Science and Technology, 28, 617-623.
- Yang, H. W. and Gunasekaran, S. 2004. Comparison of temperature distribution in model food cylinders based on Maxwell's equations and Lambert's law during pulsed microwave heating. Journal of Food Engineering, 64, 445–453.
- Mudgett, R. E. 1986. Microwave properties of heating characteristics of foods. Food Technology, 2, 35–121.
- Romano, V. R., Marra, F. and Tammaro, U. 2005. Modelling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach. Journal of Food Engineering, 71, 233–241.
- Oliveira, M. E. C. and Franca, A. S. 2002. Microwave heating of foodstuff. Journal of Food Engineering, 53, 347–359.
- Datta, A. K. and Davidson, P. M. 2000. Microwave and radio frequency processing. Journal of Food Science, 65, 32–41.
- Ayappa, K. G. 1991. Analysis of microwave heating of materials with temperature dependent properties. AIChE Journal, 37(3), 313–322.
- Lin, Y. E., Anantheswaran, R. C. and Puri, V. M. 1995. Finite element analysis of microwave heating of solid foods. Journal Food Engineering, 25, 85–112.
- Zhou, L., Puri, V. M., Anantheswaran, R. C. and Yeh, G. 1995. Finite element modeling of heat and mass transfer in food materials during microwave heating—model development and validation. Journal of Food Engineering, 25, 509–529.
- Sanga, E. C. M., Mujumdar, A. S. and Raghavan, G. S. V. 2002. Simulation of convection-microwave drying for a shrinking material. Chemical Engineering and Processing, 41, 487–499.
- Ahmed, L.F., Rezq, A.A. and Atti, M.R.A. 2010. Additional effect of defatted wheat germ Protein Isolate on nutritional value and functional properties of yogurts and biscuits. Australian journal of basic and applied sciences, 4(8): 3139-3147.
- Hemis, M., Singh, C. B. and Jayas, D. S. 2011. Microwave-assisted thin layer drying of wheat. Drying Technology, 29(10), 1240-1247.
- Tavman, S. and Tavman, I. H. 1998. Measurement of effective thermal conductivity of wheat as a function of
moisture content. International Communications in Heat and Mass Transfer, 25(5), 733-741.
- Aregba, A. W. and Nadeau, J. P. 2006. Comparison of two non equilibrium models for static grain deep bed drying by numerical simulation. Journal of Food Engineering, 77(1), 27-40.
- Nelson, S. O., Kraszewski, A.W., Trabelsi, S.,&Lawrence, K. C. (2000). Using cereal grainpermittivity for sensingmoisture content. IEEE Transactions on Instrumentation and Measurement, 49(3), 470-475.
- Kermasha, S., Bisakowski, B., Ramaswamy, H. and Van De Voort, F. 1993. Comparison of microwave, conventional and combination heat
treatments on wheat germ lipase activity. International Journal of Food Science and Technology, 28, 617-623.
- Yang, H. W. and Gunasekaran, S. 2004. Comparison of temperature distribution in model food cylinders based on Maxwell's equations and Lambert's law during pulsed microwave heating. Journal of Food Engineering, 64, 445–453.
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