Screening of different flours for 3D food printing: Optimization of thermomechanical process of soy and rye flour dough
Valérie Guénard‐Lampron, Xincheng Liu, Marine Masson, David Blumenthal
Topics & Concepts
Soy flourFood scienceProcess (computing)Quality (philosophy)RecipeMixing (physics)MathematicsMaterials scienceProcess engineeringComputer scienceChemistryEngineeringEpistemologyPhilosophyPhysicsQuantum mechanicsOperating systemAdditive Manufacturing and 3D Printing Technologies