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.
Revue:
Food Hydrocolloids

ISSN: 0268-005X

Année de publication: 2021

Volumen: 113

Type: Article

DOI: 10.1016/J.FOODHYD.2020.106480 GOOGLE SCHOLAR
La source de données: Scopus