Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles
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DOI: 10.3390/foods14010077
Abstract: Yam noodles were produced by replacing high-gluten wheat flour with yam flour modified with plasma-activated water and twin-screw extrusion (PAW-TSE). The effects of varying amounts of modified yam flour on the color, cooking characteristics, texture,… read more here.
Keywords: modified plasma; modified yam; water; flour modified ... See more keywords