HIGHLIGHTS
- who: Yizhe Yan and Yuan He from the University of Technology, China have published the research work: Effect of annealing using plasma-activated water on the structure and properties of wheat flour, in the Journal: (JOURNAL)
- how: In this study PAW and ANN were used to synergistically modify WF changing the multi-scale structure of starch and protein in WF and improving the physicochemical properties of WF. The samples were tested for particle size distribution using a laser particle size analyzer (LS13320/ULM2 Beckman Coulter Ltd [].
SUMMARY
Bhat et_al irradiated WF . . .
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