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Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus
Extrusion-based 3D food printing is one of the most common ways to manufacture complex shapes and personalized food. A wide variety of food raw materials have been documented in the last two decades for the fabrication of personalized food for various groups of people. This review aims to highlight...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265415/ https://www.ncbi.nlm.nih.gov/pubmed/35804718 http://dx.doi.org/10.3390/foods11131902 |