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

Publication date: Available online 12 June 2021Source: Food Research InternationalAuthor(s): Reisya Rizki Riantiningtyas, Valeska Farah Sager, Ching Yue Chow, Camilla Doris Thybo, Wender L.P. Bredie Conceptualisation, Lilia Ahrné Conceptualisation

Source: Food Research International - June 13, 2021 Category: Food Science Source Type: research