Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications

Ultrasound (US) treatment is an eco-friendly physical modification technique increasingly used to enhance the functionality of gluten-free flours. In this study, the impact of sonication on the techno-functional, thermal, structural, and rheological properties of a composite gluten-free flour was in...

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主要な著者:	Mahsa Farrokhi, Ines N. Ramos, Cristina L. M. Silva
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2025-03-01
シリーズ:	Foods
主題:	ultrasound treatment composite gluten-free flour techno-functional properties thermal analysis rheological properties structural modifications
オンライン･アクセス:	https://www.mdpi.com/2304-8158/14/7/1094
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