HIGHLIGHTS
- who: Características físico-químicas e tecnológicas and colleagues from the (UNIVERSITY) have published the paper: v.49:10 2019 flour modified by ultrasound andMaria technological characteristics of arrowroot and low-temperature heat treatment., in the Journal: (JOURNAL)
- what: In this context the aim of this study was to evaluate the and technological characteristics of arrowroot flour (AFU) modified by ultrasound in the functioning of intensity and time and modified by low humidity heat treatment (LHHT) as function of temperature and time.
SUMMARY
LHHT can promote changes Approved . . .
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