Effect of low temperature plasma processing on physicochemical properties and cooking quality of basmati rice

Published 2015 View Full Article

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Title
Effect of low temperature plasma processing on physicochemical properties and cooking quality of basmati rice
Authors
Keywords
Low temperature plasma, Rice, Cooking time, Water uptake, Hydrophilic nature
Journal
Innovative Food Science & Emerging Technologies
Volume 31, Issue -, Pages 83-90
Publisher
Elsevier BV
Online
2015-08-29
DOI
10.1016/j.ifset.2015.08.003

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