Impact of thermo-sonication on quality indices of starch-based sauces

被引：0
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作者：
Okonkwo, Valentine C. [1 ]
Kwofie, Ebenezer M. [1 ]
Mba, Ogan I. [1 ]
Ngadi, Michael O. [1 ]
机构：
[1] Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec,H9X 1V9, Canada
来源：
Ultrasonics Sonochemistry | 2021年 / 73卷
基金：
加拿大自然科学与工程研究理事会;
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