Impact of different microwave treatments on food texture.

Kutlu, Naciye; Pandiselvam, Ravi; Saka, Irem; Kamiloglu, Aybike; Sahni, Prashant; Kothakota, Anjineyulu.

Afiliação

Kutlu N; Department of Food Processing, Bayburt University, Aydintepe, Turkey.
Pandiselvam R; Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India.
Saka I; Department of Food Engineering, Ankara University, Ankara, Turkey.
Kamiloglu A; Department of Food Engineering, Bayburt University, Bayburt, Turkey.
Sahni P; Department of Food Science and Technology, IK Gujral Punjab Technical University, Jalandhar, India.
Kothakota A; Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India.

J Texture Stud ; 53(6): 709-736, 2022 10.

Article em En | MEDLINE | ID: mdl-34580867