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Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour
Cold plasma (CP) technology has emerged as a novel non-thermal technology with the potential to improve food quality or impart functionality to ingredients. Our previous studies on wheat flour demonstrated how the structure and functionality of wheat flour might be modified using CP to provide an al...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Academic Press, etc
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9883616/ https://www.ncbi.nlm.nih.gov/pubmed/36733634 http://dx.doi.org/10.1016/j.lwt.2022.114326 |