Effects of Plasma-Activated Water and Blanching on Microbial and Physicochemical Properties of Tiger Nuts
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DOI: 10.1007/s11947-019-02323-w
Abstract: This study evaluated the effect of plasma-activated water (PAW) treatment and blanching on the microbial and quality attributes of tiger nuts. In this study, 15 min of single PAW-10 washing and blanching at 60 °C… read more here.
Keywords: blanching microbial; tiger nuts; activated water; plasma activated ... See more keywords