Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food-Reference-Cited by-同舟云学术

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Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

Published:2020-10 Issue: Volume:107 Page:105940
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dick Arianna,Bhandari Bhesh,Dong Xiuping,Prakash Sangeeta

Funder

National Key R&D Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. Loss on drying (moisture) in meat. Official Method 950.46a;AOAC,1991

2. Fat (crude) or ether extract in meat. Official method 960.39;AOAC,2005

3. An exploration of residents’ and care partners’ perspectives on 3D printed pureed food in long-term care homes in Ontario;Awwad,2019

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