Impact of ultrasound on the structure and physicochemical properties of cassava starch and cooking performance of wheat noodles
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This study evaluated the impact of ultrasonic frequency/power (40 kHz/100 W, 20 kHz/300 W) and duration (0-80 min) on the structural and physicochemical properties of cassava starch and the cooking performance of wheat noodles incorporated with this starch. Ul... ...
