Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch

Chemical modifications of starch can be laborious and often require significant amounts of chemicals and solvents. Therefore, it has become use of modifications like plasma-activated water (PAW), which is considered an environmentally friendly technology. The aim of this study was to evaluate the ef...

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