Combined effect of heating temperature and content of pectin on the textural properties, rheology, and 3D printability of potato starch gel
| Autor: | Wedamulla, Nishala Erandi, Fan, Meiqi, Choi, Young-Jin, Kim, Eun-Kyung |
|---|---|
| Zdroj: | In International Journal of Biological Macromolecules 31 December 2023 253 Part 5 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect