Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-021-09293-w.pdf
Reference74 articles.
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5. Ramachandraiah K (2021) Potential development of sustainable 3d-printed meat analogues: a review. Sustain 13:1–20. https://doi.org/10.3390/su13020938
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