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Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material

Laurena Masbernat, Sophie Berland, Cassandre Leverrier, Gabrielle Moulin, Camille Michon, Giana Almeida

2021Journal of Food Engineering36 citationsDOI

Topics & Concepts

StructuringFood scienceProcess (computing)Materials scienceProcess engineeringChemistryComputer scienceBusinessEngineeringOperating systemFinanceAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical Research
Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material | Litcius