Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
将包封的ω-3脂肪酸掺入3D打印食品凝胶中：双墨打印的流变学、挤出和打印性能研究
期刊:Foods
影响因子:5.1
doi:10.3390/foods14152681
Matas-Gil, Adrián; de-la-Haba, Francisco; Igual, Marta; García-Segovia, Purificación; Martínez-Monzó, Javier
