Research progress in fluid and semifluid microwave heating technology in food processing
Author:
Affiliation:
1. College of Engineering China Agricultural University Beijing China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12978
Reference130 articles.
1. The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice
2. Effect of microwave heating with different exposure times on the degradation of corn oil;Ali M. A.;International Food Research Journal,2016
3. Recent developments in microwave-assisted thermal conversion of biomass for fuels and chemicals
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