The effect of ultrasonic treatment on the properties of batter from medium-gluten flour and its mechanism of action

Innovative Food Science & Emerging Technologies 2026

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Authors: Qingyuan Wang, Denglin Luo, Zhouya Bai, Guoping Yu, Peiyan Li, Sihai Han

DOI: 10.1016/j.ifset.2026.104492

Cited by: 1

References: 45

Fields of Study & Subjects

Proteins in Food Systems Food composition and properties Food Drying and Modeling

References 45