Effect of Temperature on 3D Printing of Commercial Potato Puree

Article

Abstract: The temperature and composition of food, during the printing process, maybe a key factor impacting o

Palabras claves:

3D Printing, EXTRUSIÓN, Potato puree, Rheological properties

Autores:

Cárdenas J., Martínez‐monzó J., P. García-Segovia

Fuentes:

scopus