Publication | Closed Access
Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel
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Citations
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References
2024
Year
Materials ScienceGuar GumEngineeringFood PhysicPrinting PerformanceMechanical EngineeringRheological PropertiesRheological PropertyRheologyFood EngineeringFood Processing3D PrintingHealth Sciences
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