Evaluation of 3D Printing of Cereal–Legume Starch-Based Gels Formulated with Red Adzuki Bean and Germinated Brown Rice Flour
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DOI: 10.3390/foods14101791
Abstract: Three-dimensional (3D) food printing (3DFP) is an emerging technology that enables the creation of personalized and functional foods by precisely controlling nutritional content and shape. This study investigated the 3D printability and rheological behavior of… read more here.
Keywords: rabf gbrf; based gels; starch based; cereal legume ... See more keywords