Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel
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DOI: 10.1016/j.foodhyd.2021.107197
Abstract: Abstract This study presents a new method of 3D printing food constructs using wheat starch gel, with a NaCl (sodium chloride) addition, and investigates the influence of the NaCl addition on the gel and final… read more here.
Keywords: starch gel; using wheat; wheat starch; starch ... See more keywords