Original paper
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing
Paper Details
Title
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing
Published Date
Nov 20, 2020
Journal
Volume
113
Pages
106482 - 106482
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Notes
History