Characterization of the Interactions between Cereal Flour and “Nata Puree” in Batter
Author:
Affiliation:
1. Institute of Food Research, National Agriculture and Food Research Organization
Publisher
The Japanese Society of Applied Glycoscience
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jag/69/4/69_jag.JAG-2022_0007/_pdf
Reference21 articles.
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3. 3) Y. Liu, T. Tang, S. Duan, Z. Qin, C. Li, Z. Zhang, A. Liu, D. Wu, H. Chen, G. Han, B. Lin, J. He, and W. Wu: Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste. LWT-Food Sci. Technol., 127, 109360 (2020).
4. 4) A. Derossi, R. Caporizzi, M. Paolillo, and C. Severini: Programmable texture properties of cereal-based snack mediated by 3D printing technology. J. Food Eng., 289, 110160 (2021).
5. 5) T.V. Pavičić, T. Grgić, M. Ivanov, D. Novotni, and Z. Herceg: Influence of flour and fat type on dough rheology and technological characteristics of 3D-printed cookies. Foods, 10, 193 (2021).
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