MODIFICATION OF FOOD INGREDIENTS BY ULTRASOUND TO IMPROVE FUNCTIONALITY: A PRELIMINARY STUDY ON A MODEL SYSTEM

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ASHOKKUMAR M.; SUNARITO D.; KENTISH S.

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Journal Paper

Paper Information

Journal: INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET) Year:2008 | Volume:9 | Issue:2 Page(s): 155-160

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Information Journal Paper

Title

MODIFICATION OF FOOD INGREDIENTS BY ULTRASOUND TO IMPROVE FUNCTIONALITY: A PRELIMINARY STUDY ON A MODEL SYSTEM

Author(s)

ASHOKKUMAR M. | SUNARITO D. | KENTISH S. | Issue Writer Certificate

Keywords

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Abstract

Cites

EFFECT OF ULTRASOUND TREATMENT ON METHYLCELLULOSE FILM PROPERTIES AND APPLICATION OF MODIFIED FILMS IN PACKAGING OF BAGUETTE BREAD

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APA: Copy

ASHOKKUMAR, M., SUNARITO, D., & KENTISH, S.. (2008). MODIFICATION OF FOOD INGREDIENTS BY ULTRASOUND TO IMPROVE FUNCTIONALITY: A PRELIMINARY STUDY ON A MODEL SYSTEM. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), 9(2), 155-160. SID. https://sid.ir/paper/590575/en

Vancouver: Copy

ASHOKKUMAR M., SUNARITO D., KENTISH S.. MODIFICATION OF FOOD INGREDIENTS BY ULTRASOUND TO IMPROVE FUNCTIONALITY: A PRELIMINARY STUDY ON A MODEL SYSTEM. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET)[Internet]. 2008;9(2):155-160. Available from: https://sid.ir/paper/590575/en

IEEE: Copy

M. ASHOKKUMAR, D. SUNARITO, and S. KENTISH, “MODIFICATION OF FOOD INGREDIENTS BY ULTRASOUND TO IMPROVE FUNCTIONALITY: A PRELIMINARY STUDY ON A MODEL SYSTEM,” INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), vol. 9, no. 2, pp. 155–160, 2008, [Online]. Available: https://sid.ir/paper/590575/en

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