Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ
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DOI: 10.1007/s11947-020-02446-5
Abstract: Wheat germ (WG) is a nutritional milling byproduct of wheat with short shelf-life. This study investigated hot air-assisted radio frequency (HA-RF) stabilizing treatment of WG. Physicochemical properties, enzyme activities and nutritional quality of HA-RF stabilized… read more here.
Keywords: assisted radio; wheat; content; wheat germ ... See more keywords