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1 Ergebnisse
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Comparison of microwave and conventional heating on physico..:
Cui, Rongbin
;
Yeon Yoo, Michelle Ji
;
Zhu, Fan
Food Bioscience. 46 (2022) - p. 101602 , 2022
Link:
https://doi.org/10.1016/j.fbio.2022.101602
RT Journal T1
Comparison of microwave and conventional heating on physicochemical properties and phenolic profiles of purple sweetpotato and wheat flours
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fbio.2022.101602&Exemplar=1&LAN=DE A1 Cui, Rongbin A1 Yeon Yoo, Michelle Ji A1 Zhu, Fan PB Elsevier BV YR 2022 SN 2212-4292 JF Food Bioscience VO 46 SP 101602 LK http://dx.doi.org/https://doi.org/10.1016/j.fbio.2022.101602 DO https://doi.org/10.1016/j.fbio.2022.101602 SF ELIB - SuUB Bremen
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