The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread

The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread

Visualization of the microstructure of the food matrix of both raw materials and the final product is one of the keys to understanding the processes occurring during its formation. It is the fixation of the results at the microlevel that allows us to form a hypothesis and then confirm it with the ob...

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Bibliographic Details
Main Authors: Natalia Naumenko, Irina Potoroko, Irina Kalinina, Ekaterina Naumenko, Eva Ivanisova
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2022/1986438
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