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For: Cai Q, Zhong Y, Xu M, Huang Q, Lu X. 3D printed high oil custard cream: Effects of whey protein isolate, hydroxypropylated starch and carrageenan on physicochemical properties and printing performance. Lebensm Wiss Technol 2022;156:113039. [DOI: 10.1016/j.lwt.2021.113039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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