Infrared Radiation: Impact on Physicochemical and Functional Characteristics of Grain Starch
Author:
Affiliation:
1. Department of Grain Science and Technology CSIR‐Central Food Technological Research Institute Mysore Karnataka 570020 India
2. Academy of Scientific and Innovative Research Ghaziabad Uttar Pradesh 201002 India
Funder
University Grants Commission
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000112
Reference53 articles.
1. Infrared Heating in Food Processing: An Overview
2. Recent Trends and Developments in Infrared Heating in Food Processing
3. Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics
4. A Comprehensive Review on Infrared Heating Applications in Food Processing
5. Drying Characteristics and Quality of Rough Rice under Infrared Radiation Heating
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