Cite
HARVARD Citation
Yu, J. et al. (2023). Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums. Food hydrocolloids. p. . [Online].
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Yu, J. et al. (2023). Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums. Food hydrocolloids. p. . [Online].