Spirulina (Arthrospira platensis) as an alternative ingredient for 3D printed white chocolate

Journal of Food Measurement & Characterization 2026

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Authors: Sevil Çıkrıkcı Erünsal, Munevver Beyza Karabiyik, Hanife Nur Inac, Kardelen Sena Kirdi

DOI: 10.1007/s11694-025-03942-y

Cited by: 0

References: 24

Fields of Study & Subjects

Additive Manufacturing and 3D Printing Technologies Food Chemistry and Fat Analysis Nanomaterials and Printing Technologies

References 24