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. 2016 Jul 1;202:247–253. doi: 10.1016/j.foodchem.2016.01.113

Fig. 5.

Fig. 5

Pasting properties of wheat flour treated with cold plasma (20 V for 120 s – blue, red and green lines) and untreated control flour (purple line). (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)