Application of 3D Printing in the Design of Functional Gluten-Free Dough

The design of functional foods through 3D printing is proposed here as one of the most appropriate technologies to provide closer food personalization for the population. However, it is essential to study the properties of the biomaterials intended to be printed. This work will evaluate the incorpor...

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Detalles Bibliográficos
Autores principales: Matas, Adrián, Igual, Marta, García-Segovia, Purificación, Martínez-Monzó, Javier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180896/
https://www.ncbi.nlm.nih.gov/pubmed/35681306
http://dx.doi.org/10.3390/foods11111555

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180896/
https://www.ncbi.nlm.nih.gov/pubmed/35681306
http://dx.doi.org/10.3390/foods11111555

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