Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour

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

ISSN: 0268-005X

Argitalpen urtea: 2023

Alea: 137

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2022.108328 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus