Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification-Reference-Cited by-同舟云学术

Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification

Published:2020-11 Issue: Volume:68 Page:105234
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Bonto Aldrin P.,Tiozon Rhowell N.,Rojviriya Catleya,Sreenivasulu Nese,Camacho Drexel H.

Funder

Department of Science and Technology, Republic of the Philippines

Commission on Higher Education

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

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