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Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printing (2021)

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2020.106450

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2020.106450

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids