Printability, texture, and sensory trade-offs for 3D printed potato with added proteins and lipids
Stefania Chirico Scheele, Martin Binks, Gordon F. Christopher, Farnaz Maleky, Paul Egan
Topics & Concepts
MouthfeelFood scienceTasteSensory systemFood industrySensory analysisChemistryBiologyNeuroscienceOrganic chemistryRaw materialAdditive Manufacturing and 3D Printing TechnologiesColor perception and designMeat and Animal Product Quality