Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake

Publication date: Available online 18 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Valérie Guénard-Lampron, Marine Masson, Ophélia Leichtnam, David Blumenthal
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research