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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:scopusVariables related to microwave heating-toasting time and water migration assessment with kernel size approaches of specialty maize types
ArticleAbstract: BACKGROUND: Three main maize types with specialty kernels are used to make ready-to-eat maize by traPalabras claves:floury maize, kernel dimensions, MICROWAVE, sweet maize, toasted kernel, Water lossAutores:Jenny Ruales, Nelly Lara, Osorio F.Fuentes:scopus