Effects of Xanthan Gum and Jelly Carrageenan Compounding on the 3D Printing Properties of Sweetened Condensed Milk and probiotic-enriched Condensed Milk

SSRN Electronic Journal 2026 Preprint Open access

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Authors: TangChao Chen, Luyao Qin, Xue Sun, Shuhui Wu, Kai Chen, Tian Gong, Hui Hong, Huajiang Chen, Ruosi Fang, Gongnian Xiao

DOI: 10.2139/ssrn.6022586

Cited by: 0

References: 23

Fields of Study & Subjects

Additive Manufacturing and 3D Printing Technologies Food composition and properties 3D Printing in Biomedical Research

References 23