Effects of drying method on the stability and quality of post-processing of 3D-printed processed cheese
Author:
Affiliation:
1. College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, China
2. Key Laboratory of Dairy Products Supervision of Zhejiang Provincial Market Bureau, Hangzhou, Zhejiang, China
Funder
Major Science and Technology Projects of Zhejiang Province
Zhejiang Province New Products Manufacture Projects
Chick Eagle project of Marketing Bureau, Zhejiang Province, People’s Republic of China
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2126494
Reference29 articles.
1. Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach
2. Creating protein-rich snack foods using binder jet 3D printing
3. The future of 3D food printing: Opportunities for space applications
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5. Functional food awareness and perceptions in relation to information sources in older adults
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