Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli (Brassica olearacea L. var. Italica Plenck), Carrots (Daucus carota subsp. Sativus), and Red Peppers (Capsicum annuum L. cv. Kapya)
Foods, Vol. 13, Ekim 2024, ISSN: 2304-8158
ÇAVUŞOĞLU KAPLAN GÖNÜL,FIRATLIGİL FATMA EBRU