Creating texturally tuneable, low calorie and palatable noodle-like food assemblies via microfluidics-Reference-Cited by-同舟云学术

Creating texturally tuneable, low calorie and palatable noodle-like food assemblies via microfluidics

Published:2022-06 Issue: Volume:127 Page:107544
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lin Jiaxing Jansen^ORCID,Yang Dimeng^ORCID,Ou Sean Jun Leong^ORCID,Mak Ying Yuan,Lee Delia Pei Shan^ORCID,Lim Ker Li,Tai E. Shyong,Liu Mei Hui,Khan Saif A.^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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