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

Ano de publicación: 2021

Volume: 113

Tipo: Artigo

DOI: 10.1016/J.FOODHYD.2020.106480 GOOGLE SCHOLAR
Fonte de datos: Scopus