Preparation of physically modified oat starch with different sonication treatments
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DOI: 10.1016/j.foodhyd.2018.10.046
Abstract: Abstract Oat starch granules were subjected to ultrasound treatment using either a 20 kHz horn sonicator at intensities of 39, 48, 63 W/cm2 or an ultrasound bath operating at an intensity of 5 W/cm2 for 10 and 20 min.… read more here.
Keywords: sonication; oat starch; preparation physically; physically modified ... See more keywords