Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
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Title
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
Authors
Keywords
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Journal
FOOD HYDROCOLLOIDS
Volume 131, Issue -, Pages 107824
Publisher
Elsevier BV
Online
2022-05-27
DOI
10.1016/j.foodhyd.2022.107824
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