Microwave-induced deformation behaviors of 4D printed starch-based food products as affected by edible salt and butter content
Chang He, Min Zhang, Sakamon Devahastin
Topics & Concepts
Materials scienceFood scienceStarchWater contentComposite materialFood productsChemistryEngineeringGeotechnical engineeringAdditive Manufacturing and 3D Printing TechnologiesAdvanced Materials and MechanicsAdvanced Cellulose Research Studies