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Tag Archives: 3D food printing
AP-179 – Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique
Safoura Ahmadzadeh 1, Ali Ubeyitogullari 2 Affiliations 1Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA. 2Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA; Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR … Continue reading →
Posted in Technical Notes
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Tagged 3D food printing, Amylose content, Beads, drying, SFT-120, Starch, supercritical carbon dioxide
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