Daftar Isi : - Introducing microwave-assisted processing of food: fundamentals of the technology - Microwave heating and the dielectric properties of food - Determination of the dielectric properties of foods - Impact of microwave processing on nutritional, sensory, and other quality attributes - Microwave-assisted baking - Microwave-assisted frying - Microwave-assisted drying
Dasftar Isi : - Pendahuluan - Tinjauan literatur - Data dan metodologi - Hasil dan diskusi - Kesimpulan