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Jaime Ortiz-Viedma
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Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on “Cochayuyo” Durvillaea antarctica Seaweed Flour
by
Roberto Lemus-Mondaca
,
Luis Puente-Díaz
,
Alonso Vásquez-Montaño
,
Emilson León
,
Liliana Zura-Bravo
,
Jaime
Ortiz
-
Viedma
Published in
Foods
(2024)
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Related Subjects
3D food printing
Chemical technology
TP1-1185
cochayuyo
differential scanning calorimetry (DSC)
printing capacity
rheology
texture profile
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