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Effect of Food 3D Printing Process on the Rheological Properties of Rice Protein Printing Inks

Barrios-Rodríguez, Yeison Fernando; Igual Ramo, Marta; Martínez-Monzó, Javier; García-Segovia, Purificación (MDPI AG, 2023-10-14)

[EN] Different statistical approaches were used to analyze the rheological properties of a rice-protein-based product before and after printing. The printing ink was composed of 30% rice protein and 70% water, with the ...

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