Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties

Autor: Bareen, Mohammed A., Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta, Bhandari, Bhesh
Zdroj: In Journal of Food Engineering July 2021 300
Databáze: ScienceDirect