Impact of Rheological Properties of Mashed Potatoes on 3D Printing

Journal of Food Engineering - Netherlands
doi 10.1016/j.jfoodeng.2017.04.017
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Elsevier BV

Related search

Flour for Instant Mashed Potatoes

Nexo Revista Científica
2014English

Comparative Characterization of Dietary Fibre-Enriched Frozen/Thawed Mashed Potatoes

International Journal of Food Properties
Food Science
2012English

The Impact of 3D Printing Technology on Supply Chain

MATEC Web of Conferences
Materials ScienceEngineeringChemistry
2017English

3D Printing of Supramolecular Polymers: Impact of Nanoparticles and Phase Separation on Printability

Macromolecular Rapid Communications
Organic ChemistryPolymersMaterials ChemistryPlastics
2019English

The Role and Impact of 3D Printing Technologies in Casting

China Foundry
AlloysMaterials ChemistryMetals
2017English

3d-Printing of Dynamic Self-Healing Cryogels With Tuneable Properties

Polymer Chemistry
Organic ChemistryPlasticsBiochemistryPolymersBioengineeringBiomedical Engineering
2018English

Influence of 3D Printing on Industrial Design

2017English

On the Intrinsic Sterility of 3D Printing

PeerJ
GeneticsMolecular BiologyBiochemistryBiological SciencesMedicineAgriculturalNeuroscience
2016English

Dependence of Stacking Direction on Mechanical Properties of Gels and Plastics Formed by 3D Printing

Transactions of the JSME (in Japanese)
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy