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)
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.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