Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours
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DOI: 10.3390/foods12030484
Abstract: The modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was… read more here.
Keywords: water; tef corn; corn quinoa; quinoa ... See more keywords