載入...
Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies
In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content depending on the flour (oat, rye, rice, and carob flour) and fat type...
Na minha lista:
| 發表在: | Foods |
|---|---|
| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2021
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7832871/ https://ncbi.nlm.nih.gov/pubmed/33477857 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010193 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|