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Change in the kinematic viscosity of the grain depending on the duration and power of electromagnetic microwave processing (2018). 1. With the increase in the power and time of the microwave treatment, grain moisture decreases. 2. The content of water-soluble pentosans in the grain decreased from 0.04 to 0.44%. 3. Treatment by microwaves is effective to reduce the anti-nutritional substances of winter rye grain
