Virtual and Physical Prototyping
Volume 19, 2024 - Issue 1
Research Article
The role of controlled voids shape on the flexural properties of 3D printed food: an approach for tailoring their mechanical properties
Rubén Maldonado-Rosasa Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Querétaro, Mexico
https://orcid.org/0000-0003-4489-8492View further author information
https://orcid.org/0000-0003-4489-8492View further author information, José Luis Pérez-Castilloa Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Querétaro, Mexicohttps://orcid.org/0000-0001-7658-5541View further author information
https://orcid.org/0000-0001-7658-5541View further author information, Enrique Cuan-Urquizoa Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Querétaro, Mexico;b Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, Monterrey, Mexicohttps://orcid.org/0000-0003-4324-3558View further author information
https://orcid.org/0000-0003-4324-3558View further author information & Viridiana Tejada-Ortigozaa Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Querétaro, MexicoCorrespondence[email protected]
https://orcid.org/0000-0002-7284-446XView further author information
https://orcid.org/0000-0002-7284-446XView further author information