Innovative Food Science & Emerging Technologies
 2024
DOI: 10.1016/j.ifset.2024.103780
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Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch

Gebremedhin Gebremariam Gebremical,
Silvia Tappi,
Romolo Laurita
et al.
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