4D food printing
This final year report aims to show the rheological properties of the fabricated food ink samples made from tapioca starch or rice flour to water mixture. Organic anthocyanin-rich purple corn powder was then used to investigate the effects of an external stimulus such as pH. Hydrocolloids were not a...
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| Format: | Final Year Project |
| Language: | English |
| Published: |
Nanyang Technological University
2021
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| Online Access: | https://hdl.handle.net/10356/150815 |
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| Institution: | Nanyang Technological University |
| Language: | English |