Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

出版年份 2019 全文链接

标题

作者

关键词

3D printing, Soy protein isolate, Gelatin, Sodium alginate, Rheological properties, Texture

出版物

JOURNAL OF FOOD ENGINEERING

Volume -, Issue -, Pages -

出版商

Elsevier BV

发表日期

2019-03-22

DOI

10.1016/j.jfoodeng.2019.03.016

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