Fabbri, A. D. T., & Crosby, G. A. (2016). A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes. International Journal of Gastronomy and Food Science. https://doi.org/10.1016/j.ijgfs.2015.11.001
Anwar, J., Shafique, U., Waheed-uz-Zaman, Rehman, R., Salman, M., Dar, A., … Ashraf, S. (2015). Microwave chemistry: Effect of ions on dielectric heating in microwave ovens. Arabian Journal of Chemistry. https://doi.org/10.1016/j.arabjc.2011.01.014
Sumnu, G. (2001). A review on microwave baking of foods. International Journal of Food Science and Technology. https://doi.org/10.1046/j.1365-2621.2001.00479.x