Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough
Ezgi Pulatsu, Jheng‐Wun Su, Stuart M. Kenderes, Jian Lin, Bongkosh Vardhanabhuti, Mengshi Lin
Topics & Concepts
ExtrusionFood scienceExtrusion cookingMaterials scienceFourier transform infrared spectroscopyYield (engineering)Thermal stabilityChemistryComposite materialChemical engineeringOrganic chemistryEngineeringAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical Research