Food Science and Technologynpj Science of Food
Precision cooking for printed foods via multiwavelength lasers
J. D. Blutinger, A. Tsai, et al.
Explore the future of culinary innovation with this groundbreaking research by Jonathan David Blutinger, Alissa Tsai, Erika Storvick, Gabriel Seymour, Elise Liu, Noà Samarelli, Shravan Karthik, Yorán Meijers, and Hod Lipson. This study delves into precision laser cooking that enhances the flavor and nutrition of printed food products, promising an advancement in personalized meal preparation and creative food design.
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