Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals

Ching Yue Chow(University of Copenhagen), Lı́lia Ahrné(United States Congress), Valeska F. Sager(University of Copenhagen), Wender L.P. Bredie(Deakin University), Reisya Rizki Riantiningtyas(Université Claude Bernard Lyon 1), Camilla D. Thybo(University of Copenhagen)
Food Hydrocolloids
June 2, 2021
10.1016/j.foodhyd.2021.106943
Cited by 52

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