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Effect of hydrocolloids on rheological properties and printability of vegetable inks for 3D food printing, Journal of Food Science, 2018, v83 no.12, 2: Effect of hydrocolloids on rheological properties and printability of vegetable inks for 3D food printing, Journal of Food Science, 2018, v83 no.12, 2923-2932

다음글	Speciation of Bio‐Available Iodine in Abalone (Haliotis discus hannai) by High‐Performance Liquid Chromatography Hyphenated with Inductively Coupled P
이전글	Preparation of Novel Iodized Salt with Natural Iodine‐Rich Sources by Spray Drying, Journal of Food Science, 2018, v83, no.6, 1676-1684