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

出版年份 2018 全文链接

标题

作者

关键词

3D printing, Sodium caseinate, Milk protein gel, Rheology, Texture

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 102, Issue -, Pages 338-346

出版商

Elsevier BV

发表日期

2018-12-18

DOI

10.1016/j.lwt.2018.12.053

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