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Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot

Crossref DOI link: https://doi.org/10.1007/s11947-020-02497-8

Published Online: 2020-07-22

Published Print: 2020-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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