Article ID Journal Published Year Pages File Type
9954402 Innovative Food Science & Emerging Technologies 2018 34 Pages PDF
Abstract
The formulation of baking dough affected the modeling quality of printed samples. Thus, the optimized formulation of modified baking dough will contribute to the success in practical production.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Physical properties of 3D printed baking dough as affected by different compositions
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