Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features

  1. Vela, A.J.
  2. Villanueva, M.
  3. Solaesa, Á.G.
  4. Ronda, F.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Any de publicació: 2021

Volum: 113

Tipus: Article

DOI: 10.1016/J.FOODHYD.2020.106480 GOOGLE SCHOLAR
Font de les dades: Scopus