4.5 Article

Novel infrared puffing: Effect on physicochemical attributes of puffed rice (Oryza sativa L.)

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Novel popping through infrared: Effect on some physicochemical properties of popcorn (Zea Mays L. var. Everta)

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Summary: The study investigates the effects of infrared popping process on the characteristics of popcorn and finds that increasing infrared power and reducing distance significantly impact popping yield, expansion volume, color, and chemical properties. The results indicate that infrared technology is highly efficient for popcorn popping.

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