Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks

Published 2020 View Full Article

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Title
Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks
Authors
Keywords
Post-treatment, 3D food printing, Infill level, Snack quality
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 125, Issue -, Pages 109265
Publisher
Elsevier BV
Online
2020-03-09
DOI
10.1016/j.lwt.2020.109265

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