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Powder properties, rheology and 3D printing quality of glut..:
Radoš, Kristina
;
Benković, Maja
;
Čukelj Mustač, Nikolina
...
Journal of Food Engineering. 338 (2023) - p. 111251 , 2023
Link:
https://doi.org/10.1016/j.jfoodeng.2022.111251
RT Journal T1
Powder properties, rheology and 3D printing quality of gluten-free blends
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfoodeng.2022.111251&Exemplar=1&LAN=DE A1 Radoš, Kristina A1 Benković, Maja A1 Čukelj Mustač, Nikolina A1 Habuš, Matea A1 Voučko, Bojana A1 Pavičić, Tomislava Vukušić A1 Ćurić, Duška A1 Ježek, Damir A1 Novotni, Dubravka PB Elsevier BV YR 2023 SN 0260-8774 JF Journal of Food Engineering VO 338 SP 111251 LK http://dx.doi.org/https://doi.org/10.1016/j.jfoodeng.2022.111251 DO https://doi.org/10.1016/j.jfoodeng.2022.111251 SF ELIB - SuUB Bremen
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