Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches
Gebremedhin Gebremariam Gebremical, Silvia Tappi, Romolo Laurita, Filippo Capelli, Federico Drudi, Pietro Rocculi, Chiara Cevoli, Santina Romani
Topics & Concepts
ChemistryFourier transform infrared spectroscopyRheologyFood scienceMaize starchPotato starchStarchWaxy cornNitriteViscosityChemical engineeringNitrateMaterials scienceOrganic chemistryEngineeringComposite materialFood composition and propertiesMagnetic and Electromagnetic EffectsMicrobial Inactivation Methods