Work

Effect of oat flour on the 3D printing properties of mashed potatoes: rheological, textural, and oro‐sensory evaluation

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70366

Authors: Fedor V Vityazev, Daria S Khramova, Larisa A Bakutova, Natalya V Zueva, Inga M Velskaya, Elizaveta A Chistiakova, Alisa K Sokolova, Sergey V Popov

Institutions: Russian Academy of Sciences, Institute of Physiology, Komi Science Center

Language: English

Topic: Additive Manufacturing and 3D Printing Technologies

Subfield: Automotive Engineering

Field: Engineering

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4417026145

FWCI: 0.253

Cites: 92

Cited by: 1

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