Rheo-fermentation properties of bread dough with different gluten contents processed by 3D printing
Qian Jiang, Wei Xing, Qianchen Liu, Teng Zhang, Qin Chen, Xiuzhu Yu, Hao Jiang, Hao Jiang
Topics & Concepts
RheologyFood scienceFermentationGlutenPartial least squares regressionMaterials scienceChemistryMathematicsComposite materialStatisticsFood composition and propertiesAdditive Manufacturing and 3D Printing TechnologiesMeat and Animal Product Quality