Bahmanpour, H
Ph.D. Student, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
[ 1 ] - Using Cold Plasma Technology as a Method for the Structural Modification of Corn Starch and Its Functional Assessment in Food Models
Background and Objectives: Cold plasma is used as an innovative solution in production and distribution of healthy and high-quality foods. Objectives of this study were to use cold plasma technology as a method for the structural modification of corn starch and its functional assessment in food models. Materials & Methods: Starch granules were treated with plasma with two various gases in the ...
نویسندگان همکار
Asefi, N 1