Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

Published 2020 View Full Article

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Title
Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing
Authors
Keywords
potato starch, Hot-extrusion 3D printing, Structure, Rheological properties, Printability
Journal
FOOD HYDROCOLLOIDS
Volume 105, Issue -, Pages 105812
Publisher
Elsevier BV
Online
2020-02-28
DOI
10.1016/j.foodhyd.2020.105812

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