3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response

出版年份 2018 全文链接

标题

作者

关键词

3D printing, Additive manufacturing, κ-Carrageenan, Food design, Gel, Rheology

出版物

Volume 87, Issue -, Pages 321-330

出版商

Elsevier BV

发表日期

2018-08-06

DOI

10.1016/j.foodhyd.2018.08.010

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