Abstract: Effect of thermosonication (TS) at two different experimental conditions [TS1 = 24 kHz, 1.3 W/mL of acoustic energydensity (AED), 51 °C for 8 min and TS2 = 24 kHz, 1.4 W/mL AED, 54 °C for 10 min] on the nutrimental composition andphysicochemical parameters of
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