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1 Ergebnisse
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Rheology and 3D printing characteristics of heat-inducible ..:
Lin, Qianzhu
;
Shang, Mengshan
;
Li, Xiaojing
...
Food Hydrocolloids. 147 (2024) - p. 109347 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2023.109347
RT Journal T1
Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2023.109347&Exemplar=1&LAN=DE A1 Lin, Qianzhu A1 Shang, Mengshan A1 Li, Xiaojing A1 Sang, Shangyuan A1 Chen, Long A1 Long, Jie A1 Jiao, Aiquan A1 Ji, Hangyan A1 Qiu, Chao A1 Jin, Zhengyu PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 147 SP 109347 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2023.109347 DO https://doi.org/10.1016/j.foodhyd.2023.109347 SF ELIB - SuUB Bremen
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