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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Final Year Project |
| 語言: | English |
| 出版: |
Nanyang Technological University
2021
|
| 主題: | |
| 在線閱讀: | https://hdl.handle.net/10356/150815 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 機構: | Nanyang Technological University |
| 語言: | English |
成為第一個發表評論!