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Effects of Electric Field Strength on the Functional Properties of Sorghum Starch Varieties with Different Amylose Content under Ohmic Heating

Published Online: 2026-01-03

Published Print: 2026-03

Authors

Flores-García, Fransico Martín

Esquivel-Fajardo, Edgar Alejandro

Morales-Sanchez, Eduardo

Ramirez-Gutierrez, Cristian Felipe

Gaytán-Martínez, Marcela
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Text and Data Mining valid from 2026-01-03

Version of Record valid from 2026-01-03
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Article History

Received: 23 October 2025

Accepted: 18 December 2025

First Online: 3 January 2026

Declarations

:

: The authors declare no competing interests.

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