Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste
This work aimed to investigate the effect of inulin and XG on the 3D printability of Tartary buckwheat paste. A 2 × 3 factor design comprising three levels of inulin (6%, 10%, and 14%) and three levels of xanthan gum (XG) (0.4%, 0.8%, and 1.2%) was used. The effect of inulin and XG on the rheologica...
| Huvudupphovsmän: | , , , |
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| Materialtyp: | Artikel |
| Språk: | English English |
| Publicerad: |
IDEAS
2024
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| Ämnen: | |
| Länkar: | https://eprints.ums.edu.my/id/eprint/39188/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39188/2/FULL%20TEXT.pdf |