Creation of internal structure of mashed potato construct by 3D printing and its textural properties
Author:
Funder
China State Key Laboratory of Food Science and Technology Innovation Project
National First-class Discipline Program of Food Science and Technology
Jiangsu Province
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
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3. Studying oil absorption in restructured potato chips;Bouchon;Journal of Food Science,2004
4. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum;Chaisawang;Food Hydrocolloids,2006
5. Application of 3D printing for customized food. A case on the development of a fruit-based snack for children;Derossi;Journal of Food Engineering,2017
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