Effect of pH adjustments on a novel micellar casein–based edible 3-dimensional printing formulation
ABSTRACT: Three-dimensional (3D) food printing holds the potential to help reduce food waste by precise portion control and use of materials that are produced in excess or are otherwise discarded. This relatively new technology is likely to undergo decreases in equipment costs. To take advantage of...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S002203022500075X |
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