Kinetic evaluation and optimization of the drying process of 3D printed pasta: key factors influence on the finished product quality
Author:
Affiliation:
1. Russian State Agrarian University, Russian Federation
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100581&tlng=en
Reference26 articles.
1. The role of infrared waves in increasing the quality of food products;Abdelbasset W. K.;Food Science and Technology (Campinas),2022
2. Effects of sugars and sugar alcohols on the gelatinization temperature of wheat starch;Allan M. C.;Food Hydrocolloids,2018
3. Parametric and microstructural study of the formation of gluten network in mixed flour–water batter;Auger F.;Journal of Cereal Science,2008
4. Research of the rheological properties of mayonnaise with adding pumpkin and rice oils to replace sunflower oil;Bredikhin S. A.;Food Science and Technology (Campinas),2023
5. Rheological properties of mayonnaise with non-traditional ingredients;Bredikhin S. A.;Food Processing: Techniques and Technology,2022
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