Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing
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2019 ◽
Vol 261
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pp. 76-86
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2013 ◽
Vol 781-784
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pp. 1670-1676
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2013 ◽
Vol 38
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pp. 1187-1197
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Vol 47
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pp. 323-329
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Vol 2017
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pp. 1-11
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