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Towards the definition of an objective criterion of the foo..:
Guénard-Lampron, Valérie
;
Almeida, Giana
;
Dumoulin, Charlotte
.
hal-04282290. , 2023
Link:
https://universite-paris-saclay.hal.science/hal-042822..
RT Journal T1
Towards the definition of an objective criterion of the food printing quality ; Vers la définition d'un critère objectif de la qualité d'impression alimentaire
UL https://suche.suub.uni-bremen.de/peid=base-ftagroparistech:oai:HAL:hal-04282290v1&Exemplar=1&LAN=DE A1 Guénard-Lampron, Valérie A1 Almeida, Giana A1 Dumoulin, Charlotte A1 Leverrier, Cassandre PB HAL CCSD YR 2023 K1 3D food printing K1 Image analysis K1 Rheological Properties K1 Textural properties K1 printing quality K1 [SPI.MAT]Engineering Sciences [physics]/Materials K1 [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition JF hal-04282290 LK http://dx.doi.org/https://universite-paris-saclay.hal.science/hal-04282290 DO https://universite-paris-saclay.hal.science/hal-04282290 SF ELIB - SuUB Bremen
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