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Article(2)
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Food Science and Technology International(1)
Innovative Food Science and Emerging Technologies(1)
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Ciencia de materiales(1)
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scopus(2)
3D printing of gels based on xanthan/konjac gums
ArticleAbstract: 3D printing technology is a promising technology with the possibility of use for developing personalPalabras claves:3D Printing, EXTRUSIÓN, Konjac gum, Rheological properties, Xanthan gumAutores:Balasch-Parisi S., García-Alcaraz V., Martínez‐monzó J., P. García-SegoviaFuentes:scopusConsumer perception and acceptability of microalgae based breadstick
ArticleAbstract: The demand for sustainable and healthy food is increasing. Therefore, it is necessary to find new soPalabras claves:check all that apply questionnaire, consumers’ expectations, microalgae, Neophobia, perceptions and acceptance, realistic locationAutores:García-Alcaraz V., Martínez‐monzó J., P. García-Segovia, Tárrega A.Fuentes:scopus