Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111915
Abstract: Abstract This study assesses the effect of reheating methods, formulation, and their interaction on the textural and physical integrity of 3D printed cooked beef pastes aimed for Level 4 (Pureed) of the International Dysphagia Diet… read more here.
Keywords: texture; method post; effect reheating; reheating method ... See more keywords