Variables related to microwave heating-toasting time and water migration assessment with kernel size approaches of specialty maize types

Article

Abstract: BACKGROUND: Three main maize types with specialty kernels are used to make ready-to-eat maize by tra

Palabras claves:

floury maize, kernel dimensions, MICROWAVE, sweet maize, toasted kernel, Water loss

Autores:

Jenny Ruales, Nelly Lara, Osorio F.

Fuentes:

scopus