From printability to palatability: A sensory and hedonic study of 3D-printed cereal- and legume-based products

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Publication Details

Journal
Innovative Food Science & Emerging Technologies
Published
2025-06-07
DOI
https://doi.org/10.1016/j.ifset.2025.104078
Citations
4
Primary Topic
Additive Manufacturing and 3D Printing Technologies
Type
article
Field-Weighted Citation Impact
2.73
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article

From printability to palatability: A sensory and hedonic study of 3D-printed cereal- and legume-based products

Valérie Guénard‐Lampron, David Blumenthal, Xincheng Liu
4 citations
Innovative Food Science & Emerging Technologies
Additive Manufacturing and 3D Printing Technologies
2.73
article

From printability to palatability: A sensory and hedonic study of 3D-printed cereal- and legume-based products

Valérie Guénard‐Lampron, David Blumenthal, Xincheng Liu
article en
4 citations

Abstract

No abstract available for this paper.
Innovative Food Science & Emerging TechnologiesVol. 104
GGG (France) (FR)
Zero hunger
Openalex Percentile: Top 10%
Additive Manufacturing and 3D Printing Technologies
2.73
DOIOpen Access PDFOpenAlex
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From printability to palatability: A sensory and hedonic study of 3D-printed cereal- and legume-based products — Valérie Guénard‐Lampron, David Blumenthal, et al. · Innovative Food Science & Emerging Technologies (2025) | TGRS Research Map | TGRS