Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations

Sholpan Baimaganbetova, Sagyn Omirbekov, Yanwei Wang, Mei Yen Chan, Didier Talamona

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations'. Together they form a unique fingerprint.

INIS

Keyphrases

Food Science