Structural and textural characteristics of 3D-Printed protein‐ and dietary fibre-Rich snacks made of milk powder and wholegrain rye flour

Martina Lille* (Corresponding Author), Anni Kortekangas, Raija Liisa Heiniö, Nesli Sözer

*Corresponding author for this work

Research output: Contribution to journal › Article › Scientific › peer-review

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Food Science