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 appli...

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Autors principals:	Antonio J. Vela, Marina Villanueva, Oguz K. Ozturk, Bruce Hamaker, Felicidad Ronda
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2023-01-01
Col·lecció:	Current Research in Food Science
Matèries:	Tef flour Ultrasound treatment Hydration properties Pasting properties Gel rheological properties
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2665927123000242
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