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Powder properties, rheology and 3D printing quality of gluten-free blends

Kristina Radoš, Maja Benković, Nikolina Čukelj, Matea Habuš, Bojana Voučko, Tomislava Vukušić Pavičić, Duška Ćurić, Damir Ježek, Dubravka Novotni

2022Journal of Food Engineering24 citationsDOI

Topics & Concepts

RheologyMaterials scienceNozzleParticle size3D printingViscosityComposite materialChemical engineeringMechanical engineeringEngineeringAdditive Manufacturing and 3D Printing TechnologiesMeat and Animal Product Quality3D Printing in Biomedical Research
Powder properties, rheology and 3D printing quality of gluten-free blends | Litcius