Effects of Ultrasonic-Microwave-Assisted Technology on Hordein Extraction from Barley and Optimization of Process Parameters Using Response Surface Methodology

<div>Contour plot showing the effect of ultrasonic power and extraction time on the yield of barley hordein at temperature of 65°C and microwave power 255 W.</div>

Journal of Food Quality

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Figure 5

Figure 5: Effects of Ultrasonic-Microwave-Assisted Technology on Hordein Extraction from Barley and Optimization of Process Parameters Using Response Surface Methodology 

Figure 5 | Effects of Ultrasonic-Microwave-Assisted Technology on Hordein Extraction from Barley and Optimization of Process Parameters Using Response Surface Methodology 