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    Structural Morphology and Rheological Properties of Pectin Fractions Extracted from Okra Pods Subjected to Cold Plasma Treatment

    Cold plasma (CP) is an innovative technology for non-thermal food processing. Low temperature and active particles during CP processing play a significant role in limiting nutrient loss in food and modifying b...

    Sara Zielinska, Justyna Cybulska, Piotr Pieczywek… in Food and Bioprocess Technology (2022)