Insights Into the Relationship Among Cooling Temperature, Ink Properties, and 3D Printability of Starch/Protein Composite Pastes

Food and Bioprocess Technology 2026

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Authors: Die Zhang, Aiquan Jiao, Zhengyu Jin

DOI: 10.1007/s11947-026-04208-1

Cited by: 0

References: 43

Fields of Study & Subjects

Additive Manufacturing and 3D Printing Technologies Food composition and properties Polysaccharides Composition and Applications

References 43