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Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot

Pattarapon Phuhongsung, Min Zhang, Sakamon Devahastin

2020Food and Bioprocess Technology85 citationsDOI

Topics & Concepts

FlavorFood scienceSoy proteinChemistryFourier transform infrared spectroscopyPhysical propertyComposite numberMaterials scienceChemical engineeringOrganic chemistryComposite materialEngineeringBotanical Research and ApplicationsMeat and Animal Product QualitySensory Analysis and Statistical Methods
Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot | Litcius