Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach

Additive manufacturing, or 3D printing, has raised interest in many areas, such as the food industry. In food, 3D printing can be used to personalize nutrition and customize the sensorial characteristics of the final product. The rheological properties of the material are the main parameters that im...

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Detalles Bibliográficos
Autores principales: Tejada-Ortigoza, Viridiana, Cuan-Urquizo, Enrique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103916/
https://www.ncbi.nlm.nih.gov/pubmed/35563914
http://dx.doi.org/10.3390/foods11091191

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103916/
https://www.ncbi.nlm.nih.gov/pubmed/35563914
http://dx.doi.org/10.3390/foods11091191

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