Microwave assisted popping of five Andean cultivars of ñuña beans: Process optimization and effect of grain’s moisture content

This research aimed to optimize the microwave popping process of 5 cultivars of ñuña beans under different moisture content. This work was divided into two stages: determining the optimal time and microwave power for maximum popping and studying the effect of initial grain moisture content on poppin...

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Bibliographic Details

Published in:	Scientia Agropecuaria
Main Authors:	Juan Saavedra, Alberto Claudio Miano
Format:	Article
Language:	English
Published:	Universidad Nacional de Trujillo 2024-09-01
Subjects:	reventado ñuna reventado por microondas granos de legumbres snack
Online Access:	https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/5968