Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects
Author:
Mahdiyar Shahbazi,Henry Jäger,Jianshe Chen,Rammile Ettelaie
Publication:
Food Hydrocolloids
© 2021 The Author(s). Published by Elsevier Ltd.