https://jake-song.com
www.nature.com/articles/s41...
www.nature.com/articles/s41...
I pursued this question as a PhD intern a few yrs ago at a (former) food-tech company Motif, where I worked on a plant-based cheese which could mimic the stretchiness of real cheese
I pursued this question as a PhD intern a few yrs ago at a (former) food-tech company Motif, where I worked on a plant-based cheese which could mimic the stretchiness of real cheese