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.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2021

Alea: 113

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2020.106480 GOOGLE SCHOLAR
Datuen iturria: Scopus