Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

Published 2017 View Full Article

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Title
Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling
Authors
Keywords
3D printing, Additive manufacturing, Extrusion, Rheology, Support structure
Journal
Innovative Food Science & Emerging Technologies
Volume 44, Issue -, Pages 21-29
Publisher
Elsevier BV
Online
2017-09-16
DOI
10.1016/j.ifset.2017.09.012

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