Effect of Plasma Bubbling on Textural and Engineering Properties of Ready-to-Eat Pearl Millet Flakes and Puffs-Reference-Cited by-同舟云学术

Effect of Plasma Bubbling on Textural and Engineering Properties of Ready-to-Eat Pearl Millet Flakes and Puffs

Published:2022-06 Issue:6 Volume:50 Page:1423-1429
ISSN:0093-3813
Container-title:IEEE Transactions on Plasma Science
language:
Short-container-title:IEEE Trans. Plasma Sci.

Author:

Lokeswari R.¹^ORCID,Mahendran R.¹^ORCID

Affiliation:

1. National Institute of Food Technology, Center of Excellence in Nonthermal Processing, Entrepreneurship and Management at Thanjavur (NIFTEM-Thanjavur), Thanjavur, India

Publisher

Institute of Electrical and Electronics Engineers (IEEE)

Subject

Condensed Matter Physics,Nuclear and High Energy Physics

Link

http://xplorestaging.ieee.org/ielx7/27/9804201/09678103.pdf?arnumber=9678103

Reference51 articles.

1. Influence of low pressure cold plasma on cooking and textural properties of brown rice

2. Study on physico-functional and nutrient composition of ready-to-cook (RTC) millet flakes

3. Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

4. Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture

5. Comparative study of different properties of conditioned rice before and after puffing

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