Production and characterization of 3D-printed foods with hybrid layered structures consisting of agricultural product-derived inks
Hiroyuki Kozu, Takumi Umeda, Isao Kobayashi
Topics & Concepts
Food scienceTexture (cosmology)Materials science3d printedFood productsComposite materialChemistryComputer scienceMedicineArtificial intelligenceImage (mathematics)Biomedical engineeringAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchBone Tissue Engineering Materials