Tofu is a promising candidate for the development of an edible 3D-printing ink
Yasuhiro Arii, Kaho Nishizawa
Topics & Concepts
StarchFood scienceInkwellBrittlenessModified starchChemistryMaterials scienceComposite materialAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchColor perception and design