Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours

1. Vela, A.J.
2. Villanueva, M.
3. Náthia-Neves, G.
4. Ronda, F.

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DOI: 10.3390/FOODS12030484 GOOGLE SCHOLAR lock_openAcceso aberto editor

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