Effects of drying methods (hot air, microwave, and superheated steam) on physicochemical and nutritional properties of bulgur prepared from high‐amylose and waxy hull‐less barley

Autor:	Clifford James Dueck, Marta S. Izydorczyk, Stefan Cenkowski
Rok vydání:	2020
Předmět:	0303 health sciences 030309 nutrition & dietetics Chemistry Superheated steam Organic Chemistry 04 agricultural and veterinary sciences 040401 food science 03 medical and health sciences 0404 agricultural biotechnology Chemical engineering Hull High amylose Microwave Food Science
Zdroj:	Cereal Chemistry. 97:483-495
ISSN:	1943-3638 0009-0352
DOI:	10.1002/cche.10263
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::51b75e8056a285bdda762798d696fb0f https://doi.org/10.1002/cche.10263 Zobrazit plný text záznamu Plný text