Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products from whole milk powder and wholegrain rye flour....

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Detalles Bibliográficos
Autores principales: Lille, Martina, Kortekangas, Anni, Heiniö, Raija-Liisa, Sozer, Nesli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690879/
https://www.ncbi.nlm.nih.gov/pubmed/33114227
http://dx.doi.org/10.3390/foods9111527

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690879/
https://www.ncbi.nlm.nih.gov/pubmed/33114227
http://dx.doi.org/10.3390/foods9111527

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