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

出版年份 2020 全文链接

标题

作者

关键词

SPI, Carrageenan, Vanilla flavor, Microwave, Odor, Taste, 4D printing

出版物

FOOD RESEARCH INTERNATIONAL

Volume -, Issue -, Pages 109605

出版商

Elsevier BV

发表日期

2020-08-12

DOI

10.1016/j.foodres.2020.109605

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