Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough

Author:

Pulatsu Ezgi,Su Jheng-Wun,Kenderes Stuart M.,Lin JianORCID,Vardhanabhuti Bongkosh,Lin Mengshi

Funder

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Differential scanning calorimetry of sugar cookies and cookie doughs;Abboud;Cereal Chem.,1984

2. The use of Fourier transform infrared spectroscopy to differentiate Escherichia coli O157: H7 from other bacteria inoculated into apple juice;Al-Holy;Food Microbiol.,2006

3. Using MR-FTIR and texture profile to track the effect of storage time and temperature on pita bread staling;Al-Mahsaneh;J. Food Qual.,2018

4. Evaluation of the phase composition of amylose by FTIR and isothermal immersion heats;Bernazzani;Polymer,2008

5. Protein network analysis—a new approach for quantifying wheat dough microstructure;Bernklau;Food Res. Int.,2016

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