Insights into characterizing and producing anisotropic food structures
Author:
Affiliation:
1. Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
2. Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2113365
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