doi.org/10.1016/j.foodchem.2020.128362

Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing

..., Bo Zheng
31
Food Chemistry9.80
Volume: 342, Pages: 128362 - 128362
Published: Oct 14, 2020
Paper Fields
Paper Details
Title
Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing
DOI
doi.org/10.1016/j.foodchem.2020.128362
Published Date
Oct 14, 2020
Journal
Food Chemistry
Volume
342
Pages
128362 - 128362
© 2025 Pluto Labs All rights reserved.