Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour
This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0–15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and steady shear showed a notable decrease in the viscosi...
שמור ב:
| Principais autores: | , , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Elsevier
2024-10-01
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| סדרה: | Ultrasonics Sonochemistry |
| נושאים: | |
| גישה מקוונת: | http://www.sciencedirect.com/science/article/pii/S1350417724002256 |
| תגים: |
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