Effect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack
Matea Habuš, Maja Benković, Damir Iveković, Tomislava Vukušić Pavičić, Nikolina Čukelj, Bojana Voučko, Duška Ćurić, Dubravka Novotni
Topics & Concepts
RheologyFood scienceMaterials scienceChemistryComposite materialFood composition and propertiesPolysaccharides Composition and Applicationsbiodegradable polymer synthesis and properties