Modeling of the microwave heating-toasting time-related variables and characterization of non-isothermal rheological properties of floury and sweet specialty maize kernels
The three primary floury and sweet maize types, with specialty kernels to make entire ready-to-eat maize, and packed in sealable paper envelopes, were the experimental units (150 g of raw kernels) to model the effect of the microwave heating-toasting (2450 MHz microwave oven, 492 W, times 0, 78, 156...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000798 |