Printability of Nixtamalized Corn Dough during Screw-Based Three-Dimensional Food Printing

This study aimed to analyze the printability of corn-based dough during screw-based three-dimensional (3D) food printing (3DFP) by relating its rheological and mechanical properties to its screw-based 3DFP performance, with the objective of providing insights into the utilization of corn-based dough...

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Bibliographic Details
Published in:Foods
Main Authors: Verónica Valeria Rodríguez-Herrera, Takumi Umeda, Hiroyuki Kozu, Tomoko Sasaki, Isao Kobayashi
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Subjects:
extrusion-based 3D food printing
corn-based dough
printability
extrudability
shape retention
rheological properties
Online Access:https://www.mdpi.com/2304-8158/13/2/293

Internet

https://www.mdpi.com/2304-8158/13/2/293

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