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 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. © 2023 Society of Chemical Industry.
Keyphrases