Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree

Article

Abstract: The creation of 3D printed food with programmed texture has the ambition of getting personalized pro

Palabras claves:

3D Printing, Albumin protein, Cricket protein, Sensory evaluation, Soya protein, Texture analysis

Autores:

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

Fuentes:

scopus