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.
Aldizkaria:
Current Research in Food Science

ISSN: 2665-9271

Argitalpen urtea: 2023

Alea: 6

Mota: Artikulua

DOI: 10.1016/J.CRFS.2023.100528 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus