HIGHLIGHTS
- who: Ainhoa Vicente et al. from the Department of Agriculture and Forestry Engineering, University of Valladolid, Palencia, Spain have published the paper: Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours, in the Journal: Foods 2023, 12, 1421. of /2023/
- what: The aim of this study was to explore the feasibility of MWT of quinoa grain performed under three initial WC (10%, 20%, and 30%), and two operation systems (one open at atmospheric pressure and variable WC, and the other in . . .
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