Texture-modified soy protein foods: 3D printing design and red cabbage effect

  1. Carranza, T.
  2. Guerrero, P.
  3. Caba, K.D.L.
  4. Etxabide, A.
Revue:
Food Hydrocolloids

ISSN: 0268-005X

Année de publication: 2023

Volumen: 145

Type: Article

DOI: 10.1016/J.FOODHYD.2023.109141 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus