HIGHLIGHTS
- who: Tatiana Pereira and collaborators from the (UNIVERSITY) have published the research work: Food Texture Design by 3D Printing: A Review, in the Journal: Foods 2021, 10, x FOR PEER REVIEW of /2021/
- what: The aim of this review is to investigate the existing 3D Printing literature and assess the recent developments in the technology concerning food texture design.
- future: Hemsley et_al also predicted and listed the future research efforts involved in turning 3D Printing into a 3 of 26 mainstream technology. Advantages and limitations of 3D Printing in the food industry the . . .
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