Screening of different flours for 3D food printing: Optimization of thermomechanical process of soy and rye flour dough

Author:

Guénard-Lampron Valérie,Liu Xincheng,Masson Marine,Blumenthal David

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference36 articles.

1. Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour;Agarwal;Future Foods,2022

2. An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products;Allouch;The North African Journal of Food and Nutrition Research,2022

3. Characteristics and properties of fibres suitable for a low FODMAP diet- an overview;Atzler;Trends in Food Science and Technology,2021

4. Influence of gluten on the viscoelastic properties of starch pastes and gels;Champenois;Journal of the Science of Food and Agriculture,1998

5. 3D printing of protein-based composite fruit and vegetable gel system;Chen;Lwt,2021

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