Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour

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作者：
Solaesa, Ángela García [1 ]
Villanueva, Marina [1 ]
Muñoz, José María [2 ]
Ronda, Felicidad [1 ]
机构：
[1] Department of Agriculture and Forestry Engineering, Food Technology, PROCEREALtech Research Group. College of Agricultural and Forestry Engineering, University of Valladolid, Spain
[2] Department of Electricity and Electronics, University of Valladolid, Valladolid, Spain
来源：
LWT | 2021年 / 141卷
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