Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification
| Autor: | Bonto, Aldrin P., Tiozon, Rhowell N., Jr., Rojviriya, Catleya, Sreenivasulu, Nese, Camacho, Drexel H. |
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| Zdroj: | In Ultrasonics Sonochemistry November 2020 68 |
| Databáze: | ScienceDirect |
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