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Effects of plasma activated water (PAW) on rheological, the..:
Gebremical, Gebremedhin Gebremariam
;
Tappi, Silvia
;
Laurita, Romolo
...
Food Hydrocolloids. 144 (2023) - p. 109006 , 2023
Link:
https://doi.org/10.1016/j.foodhyd.2023.109006
RT Journal T1
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2023.109006&Exemplar=1&LAN=DE A1 Gebremical, Gebremedhin Gebremariam A1 Tappi, Silvia A1 Laurita, Romolo A1 Capelli, Filippo A1 Drudi, Federico A1 Rocculi, Pietro A1 Cevoli, Chiara A1 Romani, Santina PB Elsevier BV YR 2023 SN 0268-005X JF Food Hydrocolloids VO 144 SP 109006 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2023.109006 DO https://doi.org/10.1016/j.foodhyd.2023.109006 SF ELIB - SuUB Bremen
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