3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits

Presentation of foods is essential to promote the acceptance of diversified and novel products. This study examined the color profile, browning index (BI), and structural properties of 3D-printed and traditional biscuits from whole-grain (WG) sourdough and germinated flours. The processed flours and...

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Detalles Bibliográficos
Autores principales: Kewuyemi, Yusuf Olamide, Kesa, Hema, Meijboom, Reinout, Alimi, Oyekunle Azeez, Adebo, Oluwafemi Ayodeji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9296518/
https://www.ncbi.nlm.nih.gov/pubmed/35853931
http://dx.doi.org/10.1038/s41598-022-16659-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9296518/
https://www.ncbi.nlm.nih.gov/pubmed/35853931
http://dx.doi.org/10.1038/s41598-022-16659-5

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