Publication | Open Access
Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing
141
Citations
39
References
2020
Year
Materials ScienceEngineeringMechanical EngineeringRheological PropertiesFood MicrostructureFood TechnologyPotato StarchRheologyHot-extrusion 3DFood EngineeringFood Processing3D PrintingHealth Sciences
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