Microwave conditioning of durum wheat. 1. Effects of wide power range on semolina and spaghetti quality

✍ Scribed by Doty, Neil C.; Baker, Charles W.

• Book ID: 126773478
• Publisher: American Chemical Society
• Year: 1977
• Tongue: English
• Weight: 684 KB
• Volume: 25
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf60212a052