Improving the cooking quality of black glutinous rice by using the low-pressure cold plasma technology.

• Tác giả: Wasinee Panjan, Kamonporn Panngom, Patpen Penjumras, Jirapong Sornsakdanuphap, Pradung Suanpoot, Isara Wattananapakasem, Sukree Yoosuk
• Ngôn ngữ: eng
• Thông tin xuất bản: India : Journal of food science and technology , 2025
• Bộ sưu tập: NCBI
• ID: 724643

Tóm tắt

Black glutinous rice grains are hard cooking even though they have been soaked in water for a long period of time. This study aimed to improve the cooking quality of black glutinous rice by the low-pressure cold plasma. The low-pressure cold plasma significantly increased the