Investigation of carrot/squid blends as edible inks for extrusion 3D printing: Effect of hydrocolloids incorporation
Author:
Funder
Korea Food Research Institute
Ministry of Science, ICT and Future Planning
Publisher
Elsevier BV
Subject
Food Science
Reference45 articles.
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3. Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety;Journal of Food Process Engineering;2024-05
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