Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks

Article

Abstract: Microalgal biomass is a promising functional ingbkp_redient for innovative food products due to its

Palabras claves:

3D food printing, Cereal-based snack, Chlorella, Printability, SPIRULINA

Autores:

Martínez‐monzó J., Noort M.W.J., P. García-Segovia, Schutyser M.A.I., Uribe-Wandurraga Z.N., Zhang L.

Fuentes:

scopus