Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid
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DOI: 10.3390/foods12061342
Abstract: The present study evaluates the effect of purple potato (PP) powder and citric acid (CA) on the regulation of the colour change of 3D (three-dimensional) printed mackerel mince (Scomber scombrus). In addition, the effects of… read more here.
Keywords: mackerel mince; purple potato; mince; regulation ... See more keywords