Impact of rheological properties of mashed potatoes on 3D printing

标题
Impact of rheological properties of mashed potatoes on 3D printing
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 220, Issue -, Pages 76-82
出版商
Elsevier BV
发表日期
2017-04-29
DOI
10.1016/j.jfoodeng.2017.04.017

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