Cold plasma: a promising technology for improving the rheological characteristics of food
At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold p...
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| Format: | Review |
| Published: |
2023
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| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/83373 |
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| Institution: | Mahidol University |