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Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust

Sriloy Dey, Chandan Maurya, Navam Hettiarachchy, Han‐Seok Seo, Wenchao Zhou

2022Journal of Food Science and Technology15 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceChewinessGlutenWheat flourGluten freeWhole wheatMaterials scienceMathematicsChemistryAdditive Manufacturing and 3D Printing TechnologiesMicrobial Metabolism and Applications
Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust | Litcius