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Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects
The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, cornstarch, and sucrose. The effects of di...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7074163/ https://ncbi.nlm.nih.gov/pubmed/32046351 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020164 |
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