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The Effect of Microwave Baking Conditions on the Quality of..:
Lu Dong
;
Caiyi Qiu
;
Fan Wei
...
https://www.frontiersin.org/articles/10.3389/fnut.2022.825365/full. , 2022
Link:
https://doi.org/10.3389/fnut.2022.825365
RT Journal T1 <Title>The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:51beddd40fca492086db3522ae61fa4f&Exemplar=1&LAN=DE A1 Lu Dong A1 Caiyi Qiu A1 Fan Wei A1 Zhenting Yu A1 Yan Zhang A1 Shuo Wang PB Frontiers Media S.A. YR 2022 K1 microwave-baking K1 thermal processing hazards K1 sensory characteristics K1 microwave time K1 microwave power K1 Nutrition. Foods and food supply K1 TX341-641 JF https://www.frontiersin.org/articles/10.3389/fnut.2022.825365/full LK http://dx.doi.org/https://doi.org/10.3389/fnut.2022.825365 DO https://doi.org/10.3389/fnut.2022.825365 SF ELIB - SuUB Bremen
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