Article Dans Une Revue Food Hydrocolloids Année : 2021

Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals

Ching Yue Chow
Camilla Doris Thybo
  • Fonction : Auteur
Valeska Farah Sager
Wender L.P. Bredie
  • Fonction : Auteur
Lilia Ahrné
  • Fonction : Auteur

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hal-05572216 , version 1 (30-03-2026)

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Ching Yue Chow, Camilla Doris Thybo, Valeska Farah Sager, Reisya Rizki Riantiningtyas, Wender L.P. Bredie, et al.. Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals. Food Hydrocolloids, 2021, 120, pp.106943. ⟨10.1016/J.FOODHYD.2021.106943⟩. ⟨hal-05572216⟩

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