Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products
Author:
Affiliation:
1. School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa
2. Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa
Funder
National Research Foundation, ZA
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1920569
Reference199 articles.
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3. African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
4. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review
5. Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review
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