Publication | Closed Access
Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application
33
Citations
37
References
2023
Year
Materials ScienceEngineeringFood 3DPowder-starch GelNovel InkFood TechnologyRheologyFood EngineeringFood Processing3D Bioprinting3D PrintingHealth Sciences
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