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

Titel:: 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
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Heckl, M.P., Kratky, T., Jekle, M., Alpers, T., Becker, T.
Zeitschriftentitel:: Journal of Food Engineering
Jahr:: 2025
Heft / Issue:: 390
Volltext / DOI:: doi:https://doi.org/10.1016/j.jfoodeng.2024.112408
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