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Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein-whey protein suspensions via the pH-temperature-route (2021)

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2021.106642

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2021.106642

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids

ISSN: 0268-005X