Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing (2021)
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.foodhyd.2020.105850
Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2020.105850
Type: Journal Article/Review
Parent Publication: Food Hydrocolloids