Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough

Due to its “generally recognized as safe status” (GRAS) and moderate treatment temperatures, non-thermal plasma (NTP) has lately been considered a suitable replacement for chemicals in the modification of food properties and for preserving food quality. One of the promising areas for the application...

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Detalles Bibliográficos
Autores principales: Khan, Muhammad Jehanzaib, Jovicic, Vojislav, Zbogar-Rasic, Ana, Zettel, Viktoria, Delgado, Antonio, Hitzmann, Bernd
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216971/
https://www.ncbi.nlm.nih.gov/pubmed/37238874
http://dx.doi.org/10.3390/foods12102056

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216971/
https://www.ncbi.nlm.nih.gov/pubmed/37238874
http://dx.doi.org/10.3390/foods12102056

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