TY  - JOUR 
AU  - Vicente Fernández, Ainhoa
AU  - Caballero, Pedro A.
AU  - Villanueva Barrero, Marina
AU  - Ronda Balbás, María Felicidad
PY  - 2026
SN  - 0268-005X
UR  - https://uvadoc.uva.es/handle/10324/79959
AB  - Cereal-based products are staple foods in most human diets worldwide. Starch, the main component of cereals, is commonly modified to enhance its functionality and overcome its functional limitations. Physical hydrothermal treatment assisted by...
LA  - eng
PB  - Elsevier
KW  - Microwave radiation
KW  - Modified flour
KW  - Physical modification
KW  - Starch
KW  - Protein
TI  - Advances in microwave-induced physical modification of flours: From structural changes to product development
DO  - 10.1016/j.foodhyd.2025.112026
ER  -