Effect of microwave heating treatment on the α-amylase activity and baking quality of wheat

E Pallai-Varsanyi, E Szijjarto, MVL Swain, MJ Swain, P Kadlec, J Prihoda

    Research output: Chapter in Book/Report/Conference proceedingConference Contribution (Conference Proceeding)

    Translated title of the contributionEffect of microwave heating treatment on the α-amylase activity and baking quality of wheat
    Original languageEnglish
    Title of host publication7th International Conference on Microwave and High Frequency Heating
    Publication statusPublished - 1999

    Cite this

    Pallai-Varsanyi, E., Szijjarto, E., Swain, MVL., Swain, MJ., Kadlec, P., & Prihoda, J. (1999). Effect of microwave heating treatment on the α-amylase activity and baking quality of wheat. In 7th International Conference on Microwave and High Frequency Heating