Effect of hydrocolloid addition on dimensional stability in post-processing of 3D printable cookie dough

Published 2018 View Full Article

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Title
Effect of hydrocolloid addition on dimensional stability in post-processing of 3D printable cookie dough
Authors
Keywords
3D food printing, Cookie dough, Post-processing, Heat resistance, Hydrocolloid
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 101, Issue -, Pages 69-75
Publisher
Elsevier BV
Online
2018-11-10
DOI
10.1016/j.lwt.2018.11.019

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