Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features

Publication date: Available online 18 November 2020Source: Food HydrocolloidsAuthor(s): Antonio J. Vela, Marina Villanueva, Ángela García Solaesa, Felicidad Ronda
Source: Food Hydrocolloids - Category: Food Science Source Type: research