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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| 其他作者: | |
| 格式: | Final Year Project |
| 語言: | English |
| 出版: |
Nanyang Technological University
2021
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| 主題: | |
| 在線閱讀: | https://hdl.handle.net/10356/150815 |
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| 機構: | Nanyang Technological University |
| 語言: | English |