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Mary Grace N. Tamio shared news

在 December 12 2023 at 12:42 PM 已編輯

Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application

#eggyolkpowder #novelink #3Dprinting #journals #articles

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Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application
3D food printing is a novel food processing technology that uses 3D printers to pile raw materials layer-by-layer to fabri...
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