Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing 3D printing of snacks according to starch type

Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Gyu Han Jo, Woo Su Lim, Hyun Woo Kim, Hyun Jin Park

Source: Food Bioscience - June 1, 2021 Category: Food Science Source Type: research