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      Impact of rheological properties of mashed potatoes on 3D printing

      Author(s): , , ,
      Publication date Created:
      Publication date (Print):
      Journal: Journal of Food Engineering
      Publisher: Elsevier BV

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          3d printing technologies applied for food design: Status and prospects

          Fernanda Godoi, Sangeeta Prakash, Bhesh Bhandari (2016)
          Article 0 comments Cited 161 times – based on 0 reviews     Review now
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            Direct Ink Writing of Three-Dimensional Ceramic Structures

            James Smay, John Stuecker, Joseph Cesarano … (2006)
            Article 0 comments Cited 152 times – based on 0 reviews     Review now
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              Additive manufacturing for the food industry

              Dan Cohen, Hod Lipson, Franz Nigl … (2015)
              Article 0 comments Cited 83 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Journal of Food Engineering
                Abbreviated Title: Journal of Food Engineering
                Publisher: Elsevier BV
                ISSN (Print): 02608774
                Publication date Created: March 2018
                Publication date (Print): March 2018
                Volume: 220
                Pages: 76-82
                Article
                DOI: 10.1016/j.jfoodeng.2017.04.017
                SO-VID: 2f1addfb-fd1e-4945-8526-bb2e15aa0f79
                Copyright © © 2018
                License:

                https://www.elsevier.com/tdm/userlicense/1.0/

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