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Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing (2021)

First Author: Daffner K

Attributed to: Formulation for 3D printing: Creating a plug and play platform for a disruptive UK industry funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2020.105850

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2020.105850

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids