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Impact of thermo-sonication on quality indices of starch-ba..:
Valentine C. Okonkwo
;
Ebenezer M. Kwofie
;
Ogan I. Mba
.
http://www.sciencedirect.com/science/article/pii/S1350417721000146. , 2021
Link:
https://doi.org/10.1016/j.ultsonch.2021.105473
RT Journal T1
Impact of thermo-sonication on quality indices of starch-based sauces
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:388bb56826804e659a71726f2a6d18a3&Exemplar=1&LAN=DE A1 Valentine C. Okonkwo A1 Ebenezer M. Kwofie A1 Ogan I. Mba A1 Michael O. Ngadi PB Elsevier YR 2021 K1 Ultrasound K1 Rice starch K1 Rheology K1 Texture K1 Freeze/thaw cycle K1 White sauce K1 Chemistry K1 QD1-999 K1 Acoustics. Sound K1 QC221-246 JF http://www.sciencedirect.com/science/article/pii/S1350417721000146 LK http://dx.doi.org/https://doi.org/10.1016/j.ultsonch.2021.105473 DO https://doi.org/10.1016/j.ultsonch.2021.105473 SF ELIB - SuUB Bremen
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