Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: Implications for testing methods
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Published:2023-05
Issue:
Volume:167
Page:112661
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Bareen Mohammed A.ORCID,
Joshi Sukirti,
Sahu Jatindra K.ORCID,
Prakash SangeetaORCID,
Bhandari Bhesh
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2. Bareen, M. A., Sahu, J. K., Prakash, S., & Bhandari, B. (2022) 3D Printing: Technologies, Fundamentals, and Applications in Food Industries.
3. Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’by correlating rheological, microstructural, and textural properties;Bareen;Journal of Food Engineering,2021
4. A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing;Bareen;Journal of Food Engineering,2023
5. 3D printed high oil custard cream: Effects of whey protein isolate, hydroxypropylated starch and carrageenan on physicochemical properties and printing performance;Cai;Lwt,2022
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