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Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing
[ 2021-12-14 14:45:43 ]
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 (2018.10.02)_Effect_of_Hydrocolloids_on_Rheological_Properties_and_Printability_of_Vegetable_Inks_for_3D_Food_Printing.pdf ( 3 MB ), Down: 18120

Tanner Awards for the Most-Cited Articles of 2018 New Horizons in Food Research Winner:

 Kim, H.W., Lee, J.H., Park, S.M., Lee, M.H., Lee, I.W., Doh, H.S. and Park, H.J. (2018). Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing. Journal of Food Science, 83: 2923-2932


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