Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough
Year: 2020
Type: article
Source: Journal of Food Engineering
Institutions: University of Missouri, Slippery Rock University
Language: English
Subfield: Automotive Engineering
Field: Engineering
Domain: Physical Sciences
Open Access status: bronze
Funder: U.S. Department of Agriculture
OpenAlex ID: W3110374194