4D printing of products based on soy protein isolate via microwave heating for flavor development

Published 2020 View Full Article

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Title
4D printing of products based on soy protein isolate via microwave heating for flavor development
Authors
Keywords
SPI, Carrageenan, Vanilla flavor, Microwave, Odor, Taste, 4D printing
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages 109605
Publisher
Elsevier BV
Online
2020-08-12
DOI
10.1016/j.foodres.2020.109605

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