3D Food Printing for Soft Foods Such as Nursing Food: Effects of Protein and Gelling Agent Added to Burdock Puree on Retaining The Shape of The Discharged Line and The Printed Object

Authors :: Masaru Kawakami
Mami Horiuchi
Hidemitsu Furukawa
Ryoji Fujii
Akachi Toshiyuki
Source :: Japan Journal of Food Engineering. 22:27-38
Publication Year :: 2021
Publisher :: Japan Society for Food Engineering, 2021.

Subjects :: Computer science
business.industry
Computer vision
Artificial intelligence
Line (text file)
Object (computer science)
business
Industrial and Manufacturing Engineering
Food Science

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