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.
Revue:
Current Research in Food Science

ISSN: 2665-9271

Année de publication: 2023

Volumen: 6

Type: Article

DOI: 10.1016/J.CRFS.2023.100528 GOOGLE SCHOLAR lock_openAccès ouvert editor HANDLE: https://hdl.handle.net/10317/12842
Repositorio Digital de la Universidad Politécnica de Cartagena (UPCT): lock_openAccès ouvert Handle
La source de données: Scopus