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Full-time response of starch subjected to microwave heating
The effect of non-ionizing microwave radiation on starch is due to a gelatinization temperature range that changes starch structure and properties. However, the changes in starch upon microwave heating are observable throughout the heating process. We compared the effects on starch heating by microw...
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| Yayımlandı: | Sci Rep |
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| Asıl Yazarlar: | , , , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Nature Publishing Group UK
2017
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5479818/ https://ncbi.nlm.nih.gov/pubmed/28638148 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-017-04331-2 |
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