Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications (2019)

First Author: Warner E
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.jfoodeng.2018.10.033

Publication URI: http://dx.doi.org/10.1016/j.jfoodeng.2018.10.033

Type: Journal Article/Review

Parent Publication: Journal of Food Engineering