Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread

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

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New Research: Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread: The study investigated the effects of plasma-activated water (PAW) and heat… https://t.co/OA3FLE

22 Apr 2022

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