An Overview of 3D Printing Technologies for Food Fabrication
National University of Singapore · Suzhou Research Institute
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Abstract
No abstract available for this paper.
Citation impact
530
total citations
- FWCI
- 29.38
- Percentile
- 100%
- References
- 39
Citations per year
Authors
5- JSJie SunCorresponding
National University of Singapore, Suzhou Research Institute
- WZWeibiao Zhou
National University of Singapore, Suzhou Research Institute
- DHDejian Huang
National University of Singapore, Suzhou Research Institute
- JYJerry Ying Hsi Fuh
Suzhou Research Institute, National University of Singapore
- GSGeok Soon Hong
National University of Singapore, Suzhou Research Institute
Topics & keywords
Keywords
- 3D printing
- Recipe
- Food industry
- Gastronomy
- Food processing
- Computer science
- Process (computing)
- Manufacturing engineering
UN Sustainable Development Goals
- Zero hunger
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