3D Printable Grain Sorghum Protein Gel (IMAGE)
Caption
Sorghum proteins were developed as a new hydrophobic "bioink" for 3D food printing by Ali Ubeyitogullari, an assistant professor of food engineering with the food science and biological and agricultural engineering departments, and Sorer Barekat, a postdoctoral fellow in the food science department.
Credit
U of A System Division of Agriculture photo by Paden Johnson
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License
CC BY-NC-SA