Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies

Article

Abstract: Rheological and textural characteristics of cookie doughs were measured to characterise the effect o

Palabras claves:

3D printed food, ARTHROSPIRA PLATENSIS, CHLORELLA VULGARIS, colour, Mechanical properties, rheology

Autores:

Igual M., Martínez‐monzó J., P. García-Segovia, Reino-Moyón J., Uribe-Wandurraga Z.N.

Fuentes:

scopus