Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing
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This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the internal strength, mechanical properties, microstructure, and color of potato puree.
CitationDankar, I. [et al.]. Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing. "Food and Bioprocess Technology", 2018, vol. 11, núm. 11, p. 2021-2031.