Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing

Published 2018 View Full Article

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Title
Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing
Authors
Keywords
3D printing, Sodium caseinate, Milk protein gel, Rheology, Texture
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 102, Issue -, Pages 338-346
Publisher
Elsevier BV
Online
2018-12-18
DOI
10.1016/j.lwt.2018.12.053

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