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Effect of Temperature on 3D Printing of Commercial Potato Puree

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Effect of Temperature on 3D Printing of Commercial Potato Puree

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Martínez Monzó, J.; Cárdenas, J.; García-Segovia, P. (2019). Effect of Temperature on 3D Printing of Commercial Potato Puree. Food Biophysics. 14(3):225-234. https://doi.org/10.1007/s11483-019-09576-0

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/156856

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Title: Effect of Temperature on 3D Printing of Commercial Potato Puree
Author: Martínez Monzó, Javier Cárdenas, J. García-Segovia, Purificación
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The temperature and composition of food, during the printing process, maybe a key factor impacting on rheological properties. Currently, there is no evidence of authors analysing the effect of printing temperature on ...[+]
Subjects: 3D printing , Rheological properties , Extrusion , Potato puree
Copyrigths: Reserva de todos los derechos
Source:
Food Biophysics. (issn: 1557-1858 )
DOI: 10.1007/s11483-019-09576-0
Publisher:
Springer-Verlag
Publisher version: https://doi.org/10.1007/s11483-019-09576-0
Type: Artículo

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