Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material-Reference-Cited by-同舟云学术

Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

Published:2017-12 Issue: Volume:215 Page:23-32
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kim Hyun Woo,Bae Hojae,Park Hyun Jin

Funder

National Research Foundation of Korea

Ministry of Science, ICT and Future Planning

School of Life Sciences and Biotechnology

Publisher

Elsevier BV

Subject

Food Science

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