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Viability Study on the Use of Three Different Gels for 3D Food Printing †
Three-dimensional food printing is one of the modern techniques for food customization. The difficulty of this technique lies in the formulation of new matrices. These new formulations must have good extrusion characteristics and, at the same time, maintain the structure once printed. These qualitie...
| 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/PMC10530510/ https://www.ncbi.nlm.nih.gov/pubmed/37754417 http://dx.doi.org/10.3390/gels9090736 |