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Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies

One of the major advantages of 3D food printing is the customizability in terms of structure, design, and nutritional content. However, printability of the ingredients and the quality of the 3D printed food products are dependent on several product and printing parameters. In this study, nutrient de...

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Podrobná bibliografie
Vydáno v:Foods
Hlavní autoři: Varghese, Cinu, Wolodko, John, Chen, Lingyun, Doschak, Michael, Srivastav, Prem Prakash, Roopesh, M. S.
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2020
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7404992/
https://ncbi.nlm.nih.gov/pubmed/32664254
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9070907
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