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    Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

    Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour by Martina Lille, Anni Kortekangas, Raija-Liisa Heiniö, Nesli Sozer

    Published 2020-10-01
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