Rheological and mechanical properties of edible gel materials for 3D food printing technology

3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties...

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Detalles Bibliográficos
Autores principales: Rahman, Julkarnyne M. Habibur, Shiblee, MD Nahin Islam, Ahmed, Kumkum, Khosla, Ajit, Kawakami, Masaru, Furukawa, Hidemitsu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7779782/
https://www.ncbi.nlm.nih.gov/pubmed/33426344
http://dx.doi.org/10.1016/j.heliyon.2020.e05859

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7779782/
https://www.ncbi.nlm.nih.gov/pubmed/33426344
http://dx.doi.org/10.1016/j.heliyon.2020.e05859

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