TY  - JOUR 
AU  - Vicente Fernández, Ainhoa
AU  - Villanueva Barrero, Marina
AU  - Muñoz Muñoz, José María
AU  - Caballero Calvo, Pedro Antonio
AU  - Ronda Balbás, María Felicidad
PY  - 2025
SN  - 0268-005X
UR  - https://uvadoc.uva.es/handle/10324/73616
AB  - Four alternative crops (amaranth, buckwheat, quinoa, and sorghum) were subjected to microwave-assisted heat-moisture treatment (MWT) under identical conditions (100 °C for 30 min at 25% moisture content) in two different forms (grain and flour). The...
LA  - eng
PB  - Elsevier
KW  - Microstructure
KW  - Thermal properties
KW  - Techno-functional properties
KW  - Amaranth
KW  - Buckwheat
KW  - Quinoa
KW  - Sorghum
KW  - Thermal treatment
KW  - Physical modification
TI  - The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics
DO  - 10.1016/j.foodhyd.2024.110680
ER  -