Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material
Published 2021 View Full Article
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Title
Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material
Authors
Keywords
3D printing, Microscopy, Rheology, Starch, Thermomechanical process, Water
Journal
JOURNAL OF FOOD ENGINEERING
Volume 310, Issue -, Pages 110696
Publisher
Elsevier BV
Online
2021-06-05
DOI
10.1016/j.jfoodeng.2021.110696
References
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