Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties

标题
Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties
作者
关键词
Ultrasound, Hydration, Modeling, Corn kernels, Starch
出版物
JOURNAL OF FOOD ENGINEERING
Volume 197, Issue -, Pages 34-43
出版商
Elsevier BV
发表日期
2016-11-05
DOI
10.1016/j.jfoodeng.2016.10.024

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