3D printing complex chocolate objects: Platform design, optimization and evaluation-Reference-Cited by-同舟云学术

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3D printing complex chocolate objects: Platform design, optimization and evaluation

Published:2017-12 Issue: Volume:215 Page:13-22
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Lanaro Matthew,Forrestal David P.,Scheurer Stefan,Slinger Damien J.,Liao Sam,Powell Sean K.,Woodruff Maria A.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Factors influencing rheological and textural qualities in chocolate–a review;Afoakwa;Trends Food Sci. Technol.,2007

2. The Science of Chocolate, “The Science of Chocolate”;Beckett,2008

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