Y Zhong, S Zeng, Y Lv, W Lv, H Xiao, S Sheng - Food Hydrocolloids, 2024 - Elsevier
This work explored the effects of guar gum (GG) concentration (0, 0.9, 1.8, 2.7, 3.6, 4.5 g) on
the rheological properties, water distribution, microstructure and 3D printing performance of …