The Impact of Ink Composition and Its Physical Properties on the Selected Attributes of 3D-Printed Fruit Purées with Hydrocolloid Molecules
{{output}}
The study aimed to evaluate the influence of ink composition, a blend of blueberry and banana purée with hydrocolloids such as xanthan gum and carrageenan in concentrations ranging from 1 to 4%, on various physical properties. These parameters included dry ma... ...
