Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour
Abstract This study examined the effects of cold plasma (CP) treatment on the physicochemical properties and sensory quality of black whole wheat flour (BWWF). Various factors including nutrient composition, color, amino acids, aroma, particle size, microstructure, antioxidant activity, and water mi...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2024-10-01
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| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-024-71978-z |
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