Effect of emulsion gel as butter substitute on the dimensional stability and nutritional profile of 3D Printed Cookies - Concepedia

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Effect of emulsion gel as butter substitute on the dimensional stability and nutritional profile of 3D Printed Cookies

18

Citations

26

References

2023

Year

Woo Su Lim, Nari Lim, Hyun Woo Kim, Hyun Jin Park

Food Bioscience

Food ChemistryFood ColloidFood StructureEmulsion GelButter SubstituteFood EngineeringPrinted Cookies3D PrintingEmulsionHealth Sciences

References

	Year	Citations

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