Textural Properties of Pectin-Carrageenan Hydrogels Produced by Food 3D Printing.

Popov SV, Vityazev FV, Paderin NM, Smirnov VV, Khramova DS, Bakutova LA

DOI: 10.1134/s1607672925601489
Published: 2025 Dec
Container: Doklady. Biochemistry and biophysics
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1134/s1607672925601489,
  title = {Textural Properties of Pectin-Carrageenan Hydrogels Produced by Food 3D Printing.},
  author = {Popov SV and Vityazev FV and Paderin NM and Smirnov VV and Khramova DS and Bakutova LA},
  year = {2025},
  journal = {Doklady. Biochemistry and biophysics},
  doi = {10.1134/s1607672925601489},
  url = {https://doi.org/10.1134/s1607672925601489}
}

RIS

TY  - JOUR
TI  - Textural Properties of Pectin-Carrageenan Hydrogels Produced by Food 3D Printing.
AU  - Popov SV
AU  - Vityazev FV
AU  - Paderin NM
AU  - Smirnov VV
AU  - Khramova DS
AU  - Bakutova LA
PY  - 2025
JO  - Doklady. Biochemistry and biophysics
DO  - 10.1134/s1607672925601489
UR  - https://doi.org/10.1134/s1607672925601489
ER  -

APA

SV, P., FV, V., NM, P., VV, S., DS, K., & LA, B. (2025). Textural Properties of Pectin-Carrageenan Hydrogels Produced by Food 3D Printing.. Doklady. Biochemistry and biophysics. https://doi.org/10.1134/s1607672925601489

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pubmed · retrieved 2026-09-25T23:58:55.436Z