Effect of microwave-assisted treatment on proximate, techno-functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour.

Autor: Oladunjoye AO; Department of Food Technology, University of Ibadan, Ibadan, Nigeria., Olaoluwa GO; Department of Food Technology, University of Ibadan, Ibadan, Nigeria.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 30; Vol. 104 (11), pp. 6494-6505. Date of Electronic Publication: 2024 Apr 12.