Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water

Overview of attention for article published in Frontiers in Nutrition, February 2022

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New Research: Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water: In this research, annealing (ANN) using plasma-activated water (PAW) was… https://t.co/Gy

14 Mar 2022

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