E. Flores‐Andrade

Improvement of Functional Properties and In Vitro Digestibility of Durum Wheat, Chickpea, and Amaranth Flours Using Power Ultrasound

Ultrasound technology has emerged as a promising non-thermal approach for modifying the structural and functional properties of food matrices. However, its impact on starch digestibility remains insufficiently understood, particularly in complex systems such as cereal, legume, and pseudocereal flours. This study evalua...