Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour Paste
Although sucrose plays a crucial role in influencing the rheological and textural properties of sucrose–starch-based blends, its effects on the 3D printability and rheological behavior of α-rice flour paste remain largely unexplored. This study aimed to investigate the impact of varying sucrose conc...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2025-03-01
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| Serier: | Foods |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2304-8158/14/7/1107 |
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