Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route

Publication date: Available online 6 February 2021Source: Food HydrocolloidsAuthor(s): Kilian Daffner, Lydia Ong, Eric Hanssen, Sally Gras, Tom Mills

Source: Food Hydrocolloids - March 4, 2021 Category: Food Science Source Type: research