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Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Matea Habuš, Petra Golubić, Tomislava Vukušić Pavičić, Nikolina Čukelj, Bojana Voučko, Zoran Herceg, Duška Ćurić, Dubravka Novotni

2021Food and Bioprocess Technology43 citationsDOI

Topics & Concepts

Food scienceBrowningBranPolyphenol oxidaseChemistryCitric acidSodium bicarbonateRaw materialBiochemistryEnzymeOrganic chemistryPeroxidaseAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchMeat and Animal Product Quality
Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks | Litcius