Improving 3d Printed Food Characteristics by Using Mushroom By-Products and Olive Oil in the Formulation

Author:

Lendinez Cristina Reche,UMAÑA Mónica,Dalmau Esperanza,CARCEL Juan A.,Eim Valeria

Publisher

Elsevier BV

Reference56 articles.

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3. Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability;M S Blanco Canalis;Food Chemistry,2019

4. Food Texture & viscosity: Concept and Measurement;M C Bourne;Food Science and Technology,2002

5. 3D printing of protein-based composite fruit and vegetable gel system;Y Chen;LWT,2021

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