Improving the cooking quality of black glutinous rice by using the low-pressure cold plasma technology
Author:
Funder
Office of Agricultural Research and Extention, Maejo University
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-06060-7.pdf
Reference37 articles.
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3. Charoux CMG, Freec L, Hindsa LM, Vijayaraghavan RK, Daniels S, O’Donnellb CP, Tiwari BK (2020) Effect of non-thermal plasma technology on microbial inactivation and total phenolic content of a model liquid food system and black pepper grains. LWT - Food Sci Technol 118:108716. https://doi.org/10.1016/j.lwt.2019.108716
4. Charoux CMG, Patange A, Lamba S, O’Donnell CP, Tiwari BK, Scannell AGM (2021) Applications of nonthermal plasma technology on safety and quality of dried food ingredients. J Appl Microbiol 130(2):325–340. https://doi.org/10.1111/jam.14823
5. Chen HH, Chen Y, Chang CH (2012) Evaluation of physicochemical properties of plasma treated brown rice. Food Chem 135:74–79. https://doi.org/10.1016/j.foodchem.2012.04.092
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