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A rheological approach to 3D printing of plasma protein based doughs
Ãlvarez-Castillo, EstefanÃa, Oliveira, Sonia, Bengoechea, Carlos, Sousa, Isabel, Raymundo, Anabela, Guerrero, AntonioJournal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2020.110255
Date:
July, 2020
File:
PDF, 2.79 MB
2020