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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Main Author: | Chen, Marian Li-Qin |
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Other Authors: | Zhang Yi |
Format: | Final Year Project |
Language: | English |
Published: |
Nanyang Technological University
2021
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Subjects: | |
Online Access: | https://hdl.handle.net/10356/150815 |
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Institution: | Nanyang Technological University |
Language: | English |
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