Enhancing 3D printability of pureed food by addition of hydrocolloids
In order to encourage dysphagia patients to increase their food and liquid intake, 3D printing can be employed to shape broccoli puree into more appetizing 3D structures. However, most pureed food inks require the addition of thickening or gelling agents so that the printed structure can hold its sh...
| Main Authors: | , , , |
|---|---|
| 其他作者: | |
| 格式: | Conference Paper |
| 语言: | English |
| 出版: |
2018
|
| 主题: | |
| 在线阅读: | https://hdl.handle.net/10356/88723 http://hdl.handle.net/10220/45887 |