Molecular species of triacylglycerols in
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Hiromi Yoshida; Yuki Hirakawa; Yoshiyuki Mizushina; Tomoko Tanaka
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Article
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2002
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John Wiley and Sons
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English
⚖ 149 KB
👁 2 views
Microwave roasting is unique and has gained acceptance in food preparation because of its convenience, efficiency, speed and low operating costs. The microwave heating of a food is caused by molecular friction between electrical dipoles under an oscillating electric field of a specific frequency. Th