Three‐dimensional printing of dysphagia‐friendly foods using Pleurotus ostreatus mycelium, xanthan gum, and egg white protein: influence of mycelium concentration

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Cai‐Yue Wang, Chenying Wang, Ying‐Qiu Li, Yan Liang, Zhi‐Wei Guo, Zi‐Yue Wang, Xidong Ren
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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