Lv4
558 积分 2023-04-03 加入
Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids
1个月前
已完结
3D printing of gels based on xanthan/konjac gums
1个月前
已完结
Creation of internal structure of mashed potato construct by 3D printing and its textural properties
1个月前
已关闭
Variables affecting the printability of foods: Preliminary tests on cereal-based products
1个月前
已关闭
Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake
1个月前
已完结
Development of 3D bioprinting: From printing methods to biomedical applications
1个月前
已完结
Properties of 3D printed dough and optimization of printing parameters
1个月前
已关闭
Properties of 3D printed dough and optimization of printing parameters
1个月前
已关闭
Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model
1个月前
已完结
Development of 3D bioprinting: From printing methods to biomedical applications
1个月前
已关闭
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