Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing

Article

Abstract: Recently, personalized meals and customized food design by means of 3D printing technology have been

Palabras claves:

3D food printing, fortified food, nutrition, Protein, rheology, texture

Autores:

Gràcia A., Jordi Saldo, Mirazimi F., Pujolà M., Sepulcre F.

Fuentes:

scopus