Permittivity measurements for raw and boiled quinoa seeds versus temperature, bulk density, and moisture content

  1. Pérez-Campos, R.
  2. Fayos-Fernández, J.
  3. Monzó-Cabrera, J.
Zeitschrift:
Current Research in Food Science

ISSN: 2665-9271

Datum der Publikation: 2023

Ausgabe: 6

Art: Artikel

DOI: 10.1016/J.CRFS.2023.100528 GOOGLE SCHOLAR lock_openOpen Access editor HANDLE: https://hdl.handle.net/10317/12842
Repositorio Digital de la Universidad Politécnica de Cartagena (UPCT): lock_openOpen Access Handle
Datenquelle: Scopus