Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material

Publication date: Available online 5 June 2021Source: Journal of Food EngineeringAuthor(s): Laurena Masbernat, Sophie Berland, Cassandre Leverrier, Gabrielle Moulin, Camille Michon, Giana Almeida

Source: Journal of Food Engineering - June 6, 2021 Category: Food Science Source Type: research