Enhancing gluten-free flour functionality through sonication: a study on quinoa and chickpea flours

Activity: Talk or presentation › Oral presentation

Period10 Sept 2024
Event title22nd World Congress of Food Science and Technology: The Future of Food is Now – Development, Functionality & Sustainability
Event typeConference
LocationRimini, ItalyShow on map

Keywords

  • Ultrasonic Processing
  • Flour Modification
  • Acoustic Cavitation
  • Nutritional Enhancement
  • Free-From

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