Optimization of combined microwave-hot air roasting of malt based on energy consumption and neo-formed contaminants content. [electronic resource]
Producer: 20101028Description: E201-7 p. digitalISSN:- 1750-3841
- Acrylamide -- analysis
- Conservation of Energy Resources
- Cooking -- methods
- Edible Grain -- chemistry
- Food Contamination
- Furaldehyde -- analogs & derivatives
- Furans -- analysis
- Hordeum -- chemistry
- Hot Temperature
- Microwaves
- Pigmentation -- radiation effects
- Quality Control
- Statistics as Topic
- Time Factors
- Water -- analysis
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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