Characterization of native starch granules from different botanical sources and the contribution of surface-associated lipids and proteins to the accuracy of 3D food printing

Title:: Characterization of native starch granules from different botanical sources and the contribution of surface-associated lipids and proteins to the accuracy of 3D food printing
Document type:: Zeitschriftenaufsatz
Author(s):: Heckl, M.P., Kratky, T., Jekle, M., Alpers, T., Becker, T.
Journal title:: Journal of Food Engineering
Year:: 2025
Journal issue:: 390
Fulltext / DOI:: doi:https://doi.org/10.1016/j.jfoodeng.2024.112408
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