Effect of microwave heating on the physiochemical characteristics, colour and pasting properties of corn (Zea mays L.) grain
Amro B. Hassan, Elke Pawelzik, Dieter von Hoersten
Topics & Concepts
Linoleic acidOleic acidGerminationFood scienceMicrowaveStarchChemistryFatty acidWater contentMicrowave heatingCorn oilMoistureCorn starchZea maysAgronomyCorn flourBiochemistryOrganic chemistryRaw materialBiologyBranGeotechnical engineeringQuantum mechanicsPhysicsEngineeringFood composition and propertiesMagnetic and Electromagnetic EffectsMeat and Animal Product Quality