Modification of the microstructure of tef [<i>Eragrostis tef</i> (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties.

3.2 Starch damage Damaged starch content followed an increasing trend with an increase in treatment temperature ( Table 1 ), reaching values up to 99% (WT-55) and 115% (BT-55) higher than their corresponding control samples.

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