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The Effect of Nozzle Temperature on the Low-Temperature Printing Performance of Low-Viscosity Food Ink
Low-temperature food printing technology is used in many fields, such as personalized nutrition, cooking art, food design and medical nutrition. By precisely controlling the deposition temperature of the ink, a food with a finer and more controllable structure can be produced. This paper investigate...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378533/ https://www.ncbi.nlm.nih.gov/pubmed/37509758 http://dx.doi.org/10.3390/foods12142666 |