3D Printing: Technologies, Fundamentals, and Applications in Food Industries

Author:

Bareen Mohammed A.,Sahu Jatindra K.,Prakash Sangeeta,Bhandari Bhesh

Publisher

Springer Nature Singapore

Reference114 articles.

1. 3D Systems (2013) 3D Systems/The Sugar Lab. In: Press release. https://www.3dsystems.com/press-releases/3d-systems-acquires-sugar-lab. Accessed 11 May 2020

2. 3D Systems (n.d.) 3D culinary printing. https://www.3dsystems.com/culinary. Accessed 11 May 2020

3. Amorim FL, Lohrengel A, Neubert V et al (2014) Selective laser sintering of Mo-CuNi composite to be used as EDM electrode. Rapid Prototyp J 20:59–68. https://doi.org/10.1108/RPJ-04-2012-0035

4. An J, Teoh JEM, Suntornnond R, Chua CK (2015) Design and 3D Printing of Scaffolds and Tissues. Engineering 1:261–268. https://doi.org/10.15302/J-ENG-2015061

5. Aregawi WA, Verboven P, Vancauwenberghe V et al (2015) Structural-mechanical analysis of cookies produced by conventional and 3D printing techniques. Food Sci Res Innov Deliv Sustain Solut Glob Econ Soc

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