Publication | Closed Access
Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk
95
Citations
30
References
2019
Year
Thermal TreatmentEngineeringFood PhysicMechanical EngineeringFood StructureRheologyFood Engineering3D PrintingThermal ProcessingExtrusion 3DEgg Yolk
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