Upcycling of homogeneous food waste in 3D printing food inks
In this study, we explored various hydrocolloids (sodium alginate, kappa carrageenan, and thermoplastic starch) alongside different food wastes like butterhead lettuce, okara, sesame cake, and brewer’s spent grain to develop food waste inks. Through 3D food printing, rheological tests, and storage t...
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| 格式: | Final Year Project |
| 語言: | English |
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Nanyang Technological University
2024
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| 在線閱讀: | https://hdl.handle.net/10356/176072 |
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| 機構: | Nanyang Technological University |
| 語言: | English |