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.
Zeitschrift:
Food Hydrocolloids

ISSN: 0268-005X

Datum der Publikation: 2021

Ausgabe: 113

Art: Artikel

DOI: 10.1016/J.FOODHYD.2020.106480 GOOGLE SCHOLAR
Datenquelle: Scopus