3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties

Reisya Rizki Riantiningtyas(Université Claude Bernard Lyon 1), Lı́lia Ahrné(United States Congress), Ching Yue Chow(University of Copenhagen), Valeska F. Sager(University of Copenhagen), Wender L.P. Bredie(Deakin University), Camilla D. Thybo(University of Copenhagen)
Food Research International
June 12, 2021
10.1016/j.foodres.2021.110517
Cited by 75

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