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Gyu Han Jo
Gyu Han Jo
Korea University
Food science
Materials science
Potato starch
Rheology
Shear modulus
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Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing 3D printing of snacks according to starch type
2021
Food bioscience
Gyu Han Jo
Woo Su Lim
Hyunwoo Kim
Hyun Jin Park
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