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Microwave-Assisted Hydration of Freshly Harvested Paddy (Oryza sativa L.): Process Development Based on Soaking Characterization and Energy Utilization

Crossref DOI link: https://doi.org/10.1007/s11947-021-02682-3

Published Online: 2021-07-05

Published Print: 2021-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Panda, Brajesh Kumar https://orcid.org/0000-0002-2257-1600
Panigrahi, Shubham Subrot

Mishra, Gayatri

Shrivastava, Shanker Lal
Funding

Funding for this research was provided by:

Ministry of Human Resource Development (N/A)
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Text and Data Mining valid from 2021-07-05

Version of Record valid from 2021-07-05
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Article History

Received: 18 April 2021

Accepted: 27 June 2021

First Online: 5 July 2021

Declarations

:

: I, the corresponding author on behalf of all the co-authors, give the consent for the publication of our work titled “Microwave Assisted Hydration of Freshly Harvested Paddy (<i>Oryza sativa L.</i>): Process Development based on Soaking Characterization and Energy Utilization” in the journal “Food and Bioprocess Technology.”

: The authors declare no competing interests.

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