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Modeling of the microwave heating-toasting time-related variables and characterization of non-isothermal rheological properties of floury and sweet specialty maize kernels
ArticleAbstract: The three primary floury and sweet maize types, with specialty kernels to make entire ready-to-eat mPalabras claves:elastic/viscous ratio, maize kernels, microwave toasting, temperature ramp, water-soluble indexAutores:Arnulfo Portilla, Jenny Ruales, Nelly Lara, Osorio F.Fuentes:scopusPhysical and hydration properties of specialty floury and sweet maize kernels subjected to pan and microwave toasting
ArticleAbstract: The three main underutilized maize types from the Andean region have specialty floury and sweet kernPalabras claves:color space, Cutting force, floury maize, Internal porosity, Kernel volume, microwave toastingAutores:Jenny Ruales, Nelly LaraFuentes:scopus