Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties

Tef flour comes from a nutritionally-rich ancient grain gaining increasing interest in gluten-free market. Gluten-free sources are modified by different means to improve their functionality. Ultrasound treatment (US) alters flours' structure and leads to physically modified flours with a wider...

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Detalles Bibliográficos
Autores principales: Vela, Antonio J., Villanueva, Marina, Ozturk, Oguz K., Hamaker, Bruce, Ronda, Felicidad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9947227/
https://www.ncbi.nlm.nih.gov/pubmed/36846468
http://dx.doi.org/10.1016/j.crfs.2023.100456

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9947227/
https://www.ncbi.nlm.nih.gov/pubmed/36846468
http://dx.doi.org/10.1016/j.crfs.2023.100456

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