Effect of emulsion gel as butter substitute on the dimensional stability and nutritional profile of 3D Printed Cookies
Woo Su Lim, Nari Lim, Hyun Woo Kim, Hyun Jin Park
Topics & Concepts
EmulsionFood scienceChemistryComposition (language)ChromatographyOrganic chemistryPhilosophyLinguisticsFood Chemistry and Fat AnalysisMeat and Animal Product QualityProteins in Food Systems