Effect of Microwaves on Food Carbohydrates
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-51613-9_12
Reference109 articles.
1. Lewicka, K., Siemion, P., & Kurcok, P. (2015). Chemical modifications of starch: Microwave effect. International Journal of Polymer Science, 2015, 1–10. https://doi.org/10.1155/2015/867697
2. Orsat, V., Raghavan, V., & Meda, V. (2005). Microwave technology for food processing: An overview. Woodhead Publishing Limited. https://doi.org/10.1533/9781845690212.2.105
3. Abo Bakr, T. (2020). Microwave applications in Food processing: An overview. Alexandria Journal of Food Science and Technology, 17, 11–22. https://doi.org/10.21608/ajfs.2020.150658
4. Fellows, P. J. (2009). Dielectric, Ohmic and infrared heating. Food Processing Technology, No. Chapter 10, 581–609. https://doi.org/10.1533/9781845696344.3.581
5. Punathil, L., & Basak, T. (2016). Microwave processing of frozen and packaged food materials: Experimental. Elsevier. https://doi.org/10.1016/b978-0-08-100596-5.21009-3
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