Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing
The design and control of the internal structure in food 3D printing is a critical factor that determines the final properties and quality of food products. This study investigated the influence of internal structure design parameters in gluten-free bread made by 3D printing, specifically evaluating...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001741 |
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