Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing
Crossref DOI link: https://doi.org/10.1007/s11947-018-2159-5
Published Online: 2018-08-10
Published Print: 2018-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Dankar, Iman
PujolĂ , Montserrat
El Omar, Fawaz
Sepulcre, Francesc
Haddarah, Amira
Text and Data Mining valid from 2018-08-10
Article History
Received: 21 February 2018
Accepted: 31 July 2018
First Online: 10 August 2018