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. 2021 Jun 1;115(9-10):2973–2988. doi: 10.1007/s00170-021-07233-w

Fig. 16.

Fig. 16

Overhead phase of Cooking from 2D to 3D through the interaction of water: a Comparison of the expansion index of various food materials at 20°C, b different gelatin film formation, c cellulose barriers on gelatin, d folding design expending two-dimensional and three-dimensional