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

Publication date: Available online 2 June 2021Source: Food HydrocolloidsAuthor(s): Ching Yue Chow, Camilla Doris Thybo, Valeska Farah Sager, Reisya Rizki Riantiningtyas, Wender L.P. Bredie, Lilia Ahrné

Source: Food Hydrocolloids - June 3, 2021 Category: Food Science Source Type: research