Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties

  1. Vela, A.J.
  2. Villanueva, M.
  3. Ozturk, O.K.
  4. Hamaker, B.
  5. Ronda, F.
Revista:
Current Research in Food Science

ISSN: 2665-9271

Any de publicació: 2023

Volum: 6

Tipus: Article

DOI: 10.1016/J.CRFS.2023.100456 GOOGLE SCHOLAR lock_openAccés obert editor