Sensory design in food 3D printing – Structuring, texture modulation, taste localization, and thermal stabilization
出版年份 2021 全文链接
标题
Sensory design in food 3D printing – Structuring, texture modulation, taste localization, and thermal stabilization
作者
关键词
3D cereal printing, Sensory contrast, Inhomogeneous distribution, Saltiness enhancement, Infrared stabilization, Food printing
出版物
Innovative Food Science & Emerging Technologies
Volume 72, Issue -, Pages 102743
出版商
Elsevier BV
发表日期
2021-06-24
DOI
10.1016/j.ifset.2021.102743
参考文献
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