3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues
Author:
Affiliation:
1. Dipartimento Di Scienze Agrarie, Degli Alimenti E dell’Ambiente, University of Foggia, Foggia, Italy
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1762091
Reference71 articles.
1. Innovations in 3D printing: a 3D overview from optics to organs
2. 3D printing: State of the art and future perspectives
3. A Review on 3D Printing for Customized Food Fabrication
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