Modeling of the microwave heating-toasting time-related variables and characterization of non-isothermal rheological properties of floury and sweet specialty maize kernels

Article

Abstract: The three primary floury and sweet maize types, with specialty kernels to make entire ready-to-eat m

Palabras claves:

elastic/viscous ratio, maize kernels, microwave toasting, temperature ramp, water-soluble index

Autores:

Arnulfo Portilla, Jenny Ruales, Nelly Lara, Osorio F.

Fuentes:

scopus