A 3D Printed Functional Chicken Meat-Based Snack: Response Surface Methodology to Optimize Printing Conditions

The aim in this study was to optimize printing parameters and hydrocolloid level (gelatin) for development of a functional chicken meat-based formulation containing several plant-based bioactive ingredients to provide a healthy chicken meat-based snack for the consumer.

Go to the profile of Kezban Candogan +1
Kezban Candogan and 1 other See all
Prof. Dr., Ankara University
Published

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1 Comments

Go to the profile of Kezban Candogan
Kezban Candogan 3 months ago

Thank you for visiting our poster!