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Meat Science|March 12, 2019
Post-processing feasibility of composite-layer 3D printed beefArianna Dick, Bhesh Bhandari, Sangeeta PrakashComprehensive Reviews in Food Science and Food Safety|June 19, 2026
Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product FunctionalityIshara De Silva, Mary Ann Augustin, Thom Huppertz, et al.Pageof 1