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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

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Título: Effect of Temperature on 3D Printing of Commercial Potato Puree
Autor: Martínez Monzó, Javier Cárdenas, J. García-Segovia, Purificación
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[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 ...[+]
Palabras clave: 3D printing , Rheological properties , Extrusion , Potato puree
Derechos de uso: Reserva de todos los derechos
Fuente:
Food Biophysics. (issn: 1557-1858 )
DOI: 10.1007/s11483-019-09576-0
Editorial:
Springer-Verlag
Versión del editor: https://doi.org/10.1007/s11483-019-09576-0
Tipo: Artículo

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