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Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
Recently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, cricket, and egg albumin protein) in two concentrations (3% and 5%) on rheological,...
| 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/PMC9367761/ https://www.ncbi.nlm.nih.gov/pubmed/35954010 http://dx.doi.org/10.3390/foods11152244 |