Publication | Closed Access
Impact of viscoelastic and structural properties from starch-mango and starch-arabinoxylans hydrocolloids in 3D food printing
100
Citations
16
References
2021
Year
Structural PropertiesEngineeringEdible PackagingMechanical EngineeringStarch-arabinoxylans HydrocolloidsRheologyFood EngineeringFood ProcessingFood PrintingSoft Matter3D PrintingHealth Sciences
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