Impact of Cold-Plasma on the Nutritional, Textural and Structural Properties of Soy and Pea Protein Isolate for the Development of Plant-Based Noodles
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE（2025）
Key words
Pea protein isolate,Soy protein isolate,Cold plasma,Rheological properties,Plant-based noodles,Texture profile analysis
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