Properties of 3D printed dough and optimization of printing parameters-Reference-Cited by-同舟云学术

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Properties of 3D printed dough and optimization of printing parameters

Published:2019-06 Issue: Volume:54 Page:9-18
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Liu Yaowen,Liang Xue,Saeed Ahmed,Lan Weijie,Qin Wen

Funder

National Natural Science Foundation of China

Sichuan Science and Technology Program

Education Department of Sichuan Province

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference36 articles.

1. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder;Ajila;Journal of Cereal Science,2008

2. Extrusion and extruded products: Changes in quality attributes as affected by extrusion process parameters: A review;Alam;Critical Reviews Food Science & Nutrition,2016

3. Envisioning smart and sustainable healthcare: 3D-printing technologies for personalized medication;Aquino;Futures,2018

4. 3D printed device for the automated preconcentration and determination of chromium (VI);Calderilla;Talanta,2018

5. A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products;Caponio;Food Research International,2013

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