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Development and characterization of biphasic gel as a fat analogue for 3D food printing: freeze-thaw and thermal stability

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  • URLhttps://db.koreascholar.com/Article/Detail/428775
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Hyeong Do Kim(Department of Food Science and Biotechnology, Kyung Hee University, Republic of Korea)
  • Min Hyeock Lee(Department of Food Science and Biotechnology, Kyung Hee University, Republic of Korea)