Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features
Producción Científica
| Authors: | , , , |
|---|---|
| Format: | article |
| Status: | Versión aceptada para publicación |
| Publication Date: | 2021 |
| Country: | España |
| Institution: | Universidad de Valladolid |
| Repository: | UVaDOC. Repositorio Documental de la Universidad de Valladolid |
| OAI Identifier: | oai:uvadoc.uva.es:10324/45382 |
| Online Access: | https://doi.org/10.1016/j.foodhyd.2020.106480 http://uvadoc.uva.es/handle/10324/45382 |
| Access Level: | Open access |
| Keyword: | Rice flour High-Intensity Ultrasound Treatment Thermal properties Pasting properties Biopolymers structure Gel rheological properties 3309 Tecnología de Los Alimentos 3309.11 Fabricación de Harina |
| Summary: | Producción Científica |
|---|