Consumer Perception and Attitudes About New Product Designs by 3D Food Printing: A Case of Study
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-20325-1_10
Reference21 articles.
1. Godoi FC, Bhandari BR, Prakash S, Zhang M (2018) Fundamentals of 3D food printing and applications. Academic, Cambidge
2. Liu Z, Zhang M, Bhandari B, Wang Y (2017) 3D printing: printing precision and application in food sector. Trends Food Sci Technol 69:83–94. https://doi.org/10.1016/J.TIFS.2017.08.018
3. Mantihal S, Kobun R, Lee BB (2020) 3D food printing of as the new way of preparing food: a review. Int. J. Gastron. Food Sci. 22:100260. https://doi.org/10.1016/J.IJGFS.2020.100260
4. Derossi A, Caporizzi R, Azzollini D, Severini C (2018) Application of 3D printing for customized food. A case on the development of a fruit-based snack for children. J Food Eng 220:65–75. https://doi.org/10.1016/J.JFOODENG.2017.05.015
5. Pant A, Lee AY, Karyappa R, Lee CP, An J, Hashimoto M, Tan U-X, Wong G, Chua CK, Zhang Y (2021) 3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients. Food Hydrocoll 114:106546. https://doi.org/10.1016/J.FOODHYD.2020.106546
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