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Impact of thermo-sonication on quality indices of starch-based sauces
In this study, ultrasonication, a physical, relatively cheap, and environmentally benign technology, was investigated to characterize its effect on functional properties of rice starch and rice starch-based sauces. Temperature-assisted ultrasound treatment improved the granular swelling power, fat a...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7903464/ https://www.ncbi.nlm.nih.gov/pubmed/33609994 http://dx.doi.org/10.1016/j.ultsonch.2021.105473 |