Modification of the microstructure of tef [ Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties
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Tef flour comes from a nutritionally-rich ancient grain gaining increasing interest in gluten-free market. Gluten-free sources are modified by different means to improve their functionality. Ultrasound treatment (US) alters flours' structure and leads to physi... ...
