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...

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Bibliografiska uppgifter
Huvudupphovsmän: Yaojia Li, Mantihal Sylvester, Ai Ling Ho, Jau-Shya Lee
Materialtyp: Artikel
Språk:English
English
Publicerad: IDEAS 2024
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