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Rheology of plant protein–polysaccharide gel inks for 3D fo..:
Drozdov, A.D.
;
deClaville Christiansen, J.
Journal of Food Engineering. 380 (2024) - p. 112150 , 2024
Link:
https://doi.org/10.1016/j.jfoodeng.2024.112150
RT Journal T1
Rheology of plant protein–polysaccharide gel inks for 3D food printing: Modeling and structure–property relations
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfoodeng.2024.112150&Exemplar=1&LAN=DE A1 Drozdov, A.D. A1 deClaville Christiansen, J. PB Elsevier BV YR 2024 SN 0260-8774 JF Journal of Food Engineering VO 380 SP 112150 LK http://dx.doi.org/https://doi.org/10.1016/j.jfoodeng.2024.112150 DO https://doi.org/10.1016/j.jfoodeng.2024.112150 SF ELIB - SuUB Bremen
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