TY - JOUR AU - Vela Corona, Antonio José AU - Villanueva Barrero, Marina AU - Ronda Balbás, María Felicidad PY - 2021 SN - 0268-005X UR - https://uvadoc.uva.es/handle/10324/49018 AB - Ultrasonication (US) is a green technology used to physically modify flours to increase their industrial range of applicability. The aim of this work was to study the combined effect that dual US and annealing (ANN) treatments have on starch and... LA - eng PB - Elsevier KW - Rice flour KW - Low-frequency ultrasound treatment KW - Annealing KW - Thermal properties KW - Gel rheological properties KW - Biopolymers structure TI - Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour DO - https://doi.org/10.1016/j.foodhyd.2021.106933 ER -