The use of microwave energy in the production of cereal products

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The article is devoted to the study and analysis of methods to ensure quality and microbiological safety of raw materials and cereal. The influence of microwave energy on reduction of cereal contamination is considered; the most effective modes which make it possible to obtain organic products are revealed.

Grain raw material, cereal products, microbial flora, microwave processing, microbiological contamination, nutrition value, consumer dignity, electro-thermic processing

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IDR: 147160671

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