Develop protein-fortified 3D-printable food inks

Traditionally, majority of the proteins used for fortification have been derived from animal sources (e.g. whey and casein). Over the past few years there has been a proliferation of newer and more sustainable protein sources such as algae and insects. However, the stigma towards these proteins is h...

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Bibliographic Details
Main Author: How, Qiao Xin
Other Authors: Zhang Yi
Format: Final Year Project
Language:English
Published: Nanyang Technological University 2021
Subjects:
Online Access:https://hdl.handle.net/10356/150829
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Institution: Nanyang Technological University
Language: English