Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing
Jingwang Chen(University of Liège), Éric Haubruge(University of Liège), Christophe Blecker(University of Liège), Aurore Richel(University of Liège), Dorothée Goffin(University of Liège), Taihua Mu(Institute of Food Science and Technology), Gaétan Richard(University of Liège)
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