Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients
Arianna Dick, Bhesh Bhandari, Sangeeta Prakash
Topics & Concepts
SteamingFood science3d printedMaterials scienceXanthan gumTexture (cosmology)ShrinkageStructural integrityDysphagiaMicrostructureMicrowaveComposite materialRheologyChemistryBiomedical engineeringMedicineComputer scienceSurgeryTelecommunicationsEngineeringImage (mathematics)Structural engineeringArtificial intelligenceDysphagia Assessment and Management