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The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch
Ultrasound has been rapidly applied successfully in diverse food technological aspects including improvement of functional properties of food ingredients such as starch. This work was carried out to compare the influence of two types of sonication, bath and probe, on several physicochemical and micr...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6657720/ https://www.ncbi.nlm.nih.gov/pubmed/31367372 http://dx.doi.org/10.1002/fsn3.1111 |