Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>) Flour and Dough Properties in Comparison to Hard and Soft Wheat (<i>Triticum aestivum</i> L.)

<div>Extensibility and resistance to extension of dough (<i>n</i> = 2) prepared from hard red wheat, soft wheat, and intermediate wheatgrass flour before and after plasma treatment.</div>

Journal of Food Quality

fig3

Figure 3

Figure 3: Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>) Flour and Dough Properties in Comparison to Hard and Soft Wheat (<i>Triticum aestivum</i> L.) 

Figure 3 | Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.) 