Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review.
Background Three-dimensional (3D) food printing is an emerging technology with potential applications in personalized nutrition and sustainable food production. However, its success hinges critically on consumer acceptance, which is predominantly determined by the sensory properties of the printed p...
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| Autores principales: | , , , , , , |
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| Formato: | Artículo de revisión |
| Lenguaje: | inglés |
| Publicado: |
2025
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| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) Ver en el sistema de origen |
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