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Иш: Effect of very high frequency microwave light on bread properties

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours
Blanka Bucsella, Ágnes Takács, Viktoria Vizer +2
Мақола20152 иқтибос
ABI
Changing flour functionality through physical treatments for the production of gluten-free baking goods
Manuel Gómez, Mario M. Martínez
Мақола20152 иқтибос
ABI
Wheat disinfestation using microwave energy
R. Vadivambal, Digvir S. Jayas, N. D. G. White
Мақола20072 иқтибос
ABI
Effect of Microwave Radiation on Internal Inoculum of Ascochyta Blight in Lentil Seeds at Different Seed Moisture Contents
Saeedeh Taheri, Graham Brodie, Sunanda Gupta +1
Мақола20192 иқтибос
ABI
Dilute acid hydrolysis of spoiled wheat grains: Analysis of chemical, rheological and spectral characteristics
Ranjna Sirohi, J. P. Pandey
Мақола20192 иқтибос
ABI
Substantiation of Automated Control Modes for Grain Disinfection
А.А. Васильев, Alexey N. Vasilev, Gennady Samarin
Мақола20192 иқтибос
ABI
Microwave fluidised bed drying of red lentil seeds: Drying kinetics and reduction of botrytis grey mold pathogen
Saeedeh Taheri, Graham Brodie, Sunanda Gupta
Мақола20192 иқтибос
ABI
Effect of microwave heating on the physiochemical characteristics, colour and pasting properties of corn (Zea mays L.) grain
Amro B. Hassan, Elke Pawelzik, Dieter von Hoersten
Мақола20202 иқтибос
ABI
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