BOKU - Universität für Bodenkultur Wien - Forschungsinformationssystem

Logo BOKU-Forschungsportal

Gewählte Publikation:

Shahbazi, M; Jager, H; Chen, JS; Ettelaie, R.
(2021): Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects
FOOD HYDROCOLLOID. 2021; 121, 107054 FullText FullText_BOKU

Autor*innen der BOKU Wien:
Jäger Henry
BOKU Gendermonitor:


Find related publications in this database (Keywords)
Meat analogue
3D printing
Biosurfactant
DSC
Oral tribology
Temporal dominance of sensations


Altmetric:
© BOKU Wien Impressum