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3D Food Printing for Soft Foods Such as Nursing Food: Effects of Protein and Gelling Agent Added to Burdock Puree on Retaining The Shape of The Discharged Line and The Printed Object

机译：3D食品印刷为护理食品等软食：蛋白质和胶凝剂的作用加入牛蒡泥，保持放电线的形状和印刷物体

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Mami HORIUCHI; Toshiyuki AKACHI; Ryoji FUJII; Masaru KAWAKAMI; Hidemitsu FURUKAWA;
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3D Food Printing for Soft Foods Such as Nursing Food: Effects of Protein and Gelling Agent Added to Burdock Puree on Retaining The Shape of The Discharged Line and The Printed Object

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