Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review

Three-dimensional printing technology enables the personalization and on-demand production of edible products of individual specifications. Four-dimensional printing technology expands the application scope of 3D printing technology, which controllably changes the quality attributes of 3D printing p...

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Detalles Bibliográficos
Autores principales: Teng, Xiuxiu, Li, Chunli, Mujumdar, Arun S., Zhang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777955/
https://www.ncbi.nlm.nih.gov/pubmed/36553853
http://dx.doi.org/10.3390/foods11244111

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777955/
https://www.ncbi.nlm.nih.gov/pubmed/36553853
http://dx.doi.org/10.3390/foods11244111

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