Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours

  1. Vela, A.J.
  2. Villanueva, M.
  3. Náthia-Neves, G.
  4. Ronda, F.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2023

Ausgabe: 12

Nummer: 3

Art: Artikel

DOI: 10.3390/FOODS12030484 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus