Radio-frequency treatment of medium-gluten wheat: Effects of tempering moisture and treatment time on wheat quality.
Yong ChengJun JiangQiuming ChenZhaojun WangMaomao ZengFang QinJie ChenZhiyong HePublished in: Journal of the science of food and agriculture (2023)
RF treatment for 9 min can improve the wheat quality when the TMC was 14%. The results are beneficial to the application of RF technology in wheat processing and improvement of wheat flour quality. This article is protected by copyright. All rights reserved.
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