Impact of ultrasonic treatment on rice starch and grain functional properties: A review

As a green, nonthermal, and innovative technology, ultrasonication generates acoustic cavitation in an aqueous medium, developing physical forces that affect the starch chemistry and rice grain characteristics. This review describes the current information on the effect of ultrasonication on the mor...

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Detalles Bibliográficos
Autores principales: Bonto, Aldrin P., Tiozon, Rhowell N., Sreenivasulu, Nese, Camacho, Drexel H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786581/
https://www.ncbi.nlm.nih.gov/pubmed/33227580
http://dx.doi.org/10.1016/j.ultsonch.2020.105383

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786581/
https://www.ncbi.nlm.nih.gov/pubmed/33227580
http://dx.doi.org/10.1016/j.ultsonch.2020.105383

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