Utilization of Sorghum and Artemisia absinthium for development of future food using 3-D printing

International Journal of Gastronomy and Food Science 2026

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Authors: Aneesa Ayoub, Adil Gani, Rahiya Rayees, Asima Sajad Shah, Mehvesh Mushtaq

DOI: 10.1016/j.ijgfs.2026.101465

Cited by: 0

References: 36

Fields of Study & Subjects

Additive Manufacturing and 3D Printing Technologies Food composition and properties Seed and Plant Biochemistry

References 36