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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |