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3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars

Kim, Jung Soo;
Kim, Jiyoon;
Seong, Gi-Un;
Kang, Ju-Won;
Moon, Kwang-Deog

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1

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3

초록

[No abstract available]

키워드

PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; STARCHES; POLYSACCHARIDE; PROTEIN

제목: 3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars

저자: Kim, Jung Soo; Kim, Jiyoon; Seong, Gi-Un; Kang, Ju-Won; Moon, Kwang-Deog

DOI: 10.1016/j.crfs.2025.101165

발행일: 2025-01

유형: Article

저널명: CURRENT RESEARCH IN FOOD SCIENCE

권: 11

언어: ENG

출판사: ELSEVIER

발행국가: 네덜란드

ISSN: E 2665-9271
P 2665-9271