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Kjeld Jacobus Cornelis van Bommel

Netherlands Organisation for Applied Scientific Research

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Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time

2021 Food Hydrocolloids
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Tap to Select: Fully Personalized Printed Food: Advances in 3D food printers provide real opportunity for flavor, texture and nutritional content customization

2020
- Martijn Willem-Jan Noort
- Kjeld Jacobus Cornelis van Bommel
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