Changes in the structural and physicochemical characteristics of sonicated potato flour

Ultrasound has been widely used for physical modifications of starch because of its effectiveness and environment friendliness; however, only a few reports have focused on the effect of varying ultrasonic treatments on the physicochemical properties of potato flour. In the present study, ultrasound...

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Detalles Bibliográficos
Autores principales: Hou, Xiaoyan, Li, Xiaowan, Li, Jianlong, Cong, Jun, Jiang, Lingyan, Shen, Guanghui, Chen, Anjun, Zhang, Zhiqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10482878/
https://www.ncbi.nlm.nih.gov/pubmed/37666069
http://dx.doi.org/10.1016/j.ultsonch.2023.106573

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10482878/
https://www.ncbi.nlm.nih.gov/pubmed/37666069
http://dx.doi.org/10.1016/j.ultsonch.2023.106573

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