Related Experiment Video

Updated: Aug 4, 2026

Design of an Open-Source, Low-Cost Bioink and Food Melt Extrusion 3D Printer
08:01

Design of an Open-Source, Low-Cost Bioink and Food Melt Extrusion 3D Printer

Published on: March 2, 2020

Reply to Ziegler et al.: Electrorheological technology to make chocolate healthier and tastier

Rongjia Tao1, Hong Tang2, Kazi Tawhid-Al-Islam2

  • 1Department of Physics, Temple University, Philadelphia, PA 19122 rtao@temple.edu.

Proceedings of the National Academy of Sciences of the United States of America
|October 13, 2016
PubMed
Abstract

No abstract available in PubMed .

More Related Videos

Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method09:16

Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Published on: May 12, 2023

A Computer Vision System for the Assessment of Ice Cream Melting Behavior08:02

A Computer Vision System for the Assessment of Ice Cream Melting Behavior

Published on: October 4, 2024

Related Concept Videos