Cite
HARVARD Citation
Jiang, H. et al. (2019). 3D food printing: main components selection by considering rheological properties. Critical reviews in food science and nutrition. 59 (14), pp. 2335-2347. [Online].
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Jiang, H. et al. (2019). 3D food printing: main components selection by considering rheological properties. Critical reviews in food science and nutrition. 59 (14), pp. 2335-2347. [Online].