Zhihong Zhang, Chi Zhang, Zhiyao Fan, Zhijian Chen, Xinyuan Liu, Guan Zhang, Shuyu Wang, Yue Shen, Dongxu Wang, Wenting Li, Arif Rashid, Songtao Fan
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引用次数: 0
Abstract
Effect of ingredients addition amounts on the dough printing quality were examined.
RSM analysis was used to optimize the sensory-acceptance of TB biscuits formula.
Key printing parameters were examined and optimized to print a see-though cube.
A series of models was applied to verify the reproducibility of optimal printing process.
期刊介绍：
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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