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>Peak maximum time (PMT) and maximum torque (MT) of hard red wheat, soft wheat, and intermediate wheatgrass flour before and after plasma treatment.</div>

Journal of Food Quality

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Figure 4

Figure 4: 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 4 | 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.) 