Open AccessThe Development of a Pectin-Based Food Ink from Locally Sourced Durian Rind Waste for Possible Use as a 3D Printable Food Material
Author(s) -
NUR SYAFIQAH MASHHOR,
Siti Fatimah Zaharah Mohamad Fuzi,
Norazlin Abdullah,
Saliza Asman
Publication year - 2022
Publication title -
borneo journal of resource science and technology
Language(s) - English
Resource type - Journals
eISSN - 0128-2972
pISSN - 2229-9769
DOI - 10.33736/bjrst.4529.2022
Subject(s) - pectin , chemistry , food science , thermal stability , fourier transform infrared spectroscopy , thermogravimetric analysis , chromatography , organic chemistry , chemical engineering , engineering
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