The effect of multifrequency ultrasound treatments on structure, rheological, and digestive properties of starch in frozen wheat dough.

Ultrason Sonochem · 2025 · PMC12398913 · PMID 40865203

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a decreasing trendno p-value reported

4 C, tan δ values show a decreasing trend with increasing US frequency, indicating a more solid-like behavior at higher frequencies.

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an increasing trendno p-value reported

In raw form, the RDS content shows an increasing trend from Control (20 %) to T2 (30 %).

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