3D Printing of Textured Soft Hybrid Meat Analogues.

Wang, Tianxiao; Kaur, Lovedeep; Furuhata, Yasufumi; Aoyama, Hiroaki; Singh, Jaspreet

Wang, Tianxiao; Kaur, Lovedeep; Furuhata, Yasufumi; Aoyama, Hiroaki; Singh, Jaspreet.

Afiliación

Wang T; School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
Kaur L; Riddet Institute, Palmerston North 4442, New Zealand.
Furuhata Y; School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
Aoyama H; Riddet Institute, Palmerston North 4442, New Zealand.
Singh J; Ajinomoto Co., Inc., Suzuki-cho 3-1, Kawasaki-ku, Kawasaki-shi 210-0801, Japan.

Foods ; 11(3)2022 Feb 06.

Article en En | MEDLINE | ID: mdl-35159628

Palabras clave

chicken; food 3D printing; hybrid meat analogues; pea protein isolate; rheological properties

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Nueva Zelanda Pais de publicación: Suiza

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