Impact of cold-plasma on the nutritional, textural and structural properties of soy and pea protein isolate for the development of plant-based noodles
Crossref DOI link: https://doi.org/10.1007/s13197-025-06233-y
Published Online: 2025-02-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Rout, Srutee https://orcid.org/0000-0002-1712-1576
Srivastav, Prem Prakash
Text and Data Mining valid from 2025-02-11
Version of Record valid from 2025-02-11
Article History
Revised: 17 January 2025
Accepted: 27 January 2025
First Online: 11 February 2025
Declarations
:
: The authors declare no conflict of interest.