New book article: The potential of food 3D printing [02.10.22]
With colleagues from France and Brazil, we present the technology and potential of food 3D printing (3DFP, bioprinting) of starch-based raw materials in a book chapter.
Book article in:
Maniglia, B. C., Fahmy, A. R., Jekle, M., Le-Bail, P., Le-Bail, A.: Three-Dimensional (3D) Food Printing Based on Starch-Based Inks: Crucial Factors for Printing Precision. In Food Printing: 3D Printing in Food Industry, Springer, 2022, 101-140.
To the book
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