The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics

  1. Vicente, A.
  2. Villanueva, M.
  3. Muñoz, J.M.
  4. Caballero, P.A.
  5. Ronda, F.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2025

Alea: 159

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2024.110680 GOOGLE SCHOLAR lock_openSarbide irekia editor