Effect of low pressures homogenization on the physico-chemical and functional properties of rice flour

Article

Abstract: Research was conducted to explore the use of low pressure homogenization for extending functionality

Palabras claves:

flour, functional, Homogenization pressures, Physico-chemical, Rheological properties, Rice, starch, Structural, thermal

Autores:

Benatallah L., Betoret E., Boulemkahel S., Cristina M. Rosell

Fuentes:

scopus