Effect of microwave processing on physicothermal properties, antioxidant potential, in vitro protein digestibility and microstructure of durum wheat semolina
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Title
Effect of microwave processing on physicothermal properties, antioxidant potential, in vitro protein digestibility and microstructure of durum wheat semolina
Authors
Keywords
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Journal
Journal of Food Measurement and Characterization
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-11-15
DOI
10.1007/s11694-019-00324-z
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