Permittivity measurements for raw and boiled quinoa seeds versus temperature, bulk density, and moisture content-Reference-Cited by-同舟云学术

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Permittivity measurements for raw and boiled quinoa seeds versus temperature, bulk density, and moisture content

Published:2023 Issue: Volume:6 Page:100528
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Pérez-Campos Rafael^ORCID,Fayos-Fernández José^ORCID,Monzó-Cabrera Juan^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference32 articles.

1. Propriedades de cozimento e caracterização físico-química de macarrão pré-cozido à base de farinha integral de quinoa (Chenopodium quinoa, willd) e de farinha de arroz (Oryza sativa) polido por extrusão termoplástica;Borges;Bol. do Cent. Pesqui. Process. Aliment.,2003

2. Acclimatization of quinoa (Chenopodium quinoa willd.) and cañihua (Chenopodium pallidicaule, aellen) to Finland;Carmen;Ann. Agric. Fenn.,1984

3. Study of the puffing process of amaranth seeds by dielectric spectroscopy;Castro-Giráldez;J. Food Eng.,2012

4. Dielectric properties low-cost setup for the characterization of the dielectric properties of materials versus temperature;Fayos-Fernández,2015

5. Temperature-dependent complex permittivity of several electromagnetic susceptors at 2.45 GHz;Fayos-Fernández;AMPERE Newsletter,2018

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