Effects of Ingredients and Pre-heating on the Printing Quality and Dimensional Stability in 3D Printing of Cookie Dough

Publication date: Available online 26 November 2020Source: Journal of Food EngineeringAuthor(s): Ezgi Pulatsu, Jheng-Wun Su, Stuart M. Kenderes, Jian Lin, Bongkosh Vardhanabhuti, Mengshi Lin
Source: Journal of Food Engineering - Category: Food Science Source Type: research
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