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Improvement in the Functionality & 3D Printability of Pea Protein Gels Prepared by Plasma Activated Microbubble Water
DownloadSpring 2024
Chembakasseri Menon, Sreelakshmi
Three-dimensional (3D) food printing is one of the emerging processing technologies that enables the construction of complex food structures and customization. Although various food ingredients have been explored for their 3D printability, pea protein is among the plant proteins that have not...
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