Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink
Author:
Fan Meiqi,
Choi Young-Jin,
Wedamulla Nishala Erandi,
Kim Seok-Hee,
Bae Sung Mun,
Yang DaEun,
Kang Hyo,
Tang Yujiao,
Moon Sang-Ho,
Kim Eun-KyungORCID
Subject
Multidisciplinary