A Rheological Approach to 3D Printing of Plasma Protein Based Doughs

AuthID
 P-00S-MF2
6
Author(s)
Alvarez Castillo, E
·
Oliveira, S
·
Bengoechea, C
·
Sousa, I
·
Document Type
Article
Year published
2021
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 288
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85089481646
Wos: WOS:000566817100023
Source Identifiers
ISSN: 0260-8774
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