A multivariate study on the effect of <scp>3D</scp> printing parameters on the printability of gluten‐free composite dough
The present study provides parametric solutions for efficient 3D printing of gluten-free composite dough, aligning with the increasing dietary preferences and demand of novel functional customized foods. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Punyadarshini Punam Tripathy (ORCID: https://orcid.org/0000-0002-7726-6451)
- Abhishek Pradhan (ORCID: https://orcid.org/0000-0002-9607-4391)
- D. N. Saha (ORCID: https://orcid.org/0009-0000-3435-4681)
Institutions
- Indian Institute of Technology Kharagpur (IN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-11-28
- DOI
- https://doi.org/10.1002/jsfa.14031
- Citations
- 13
- Primary Topic
- Additive Manufacturing and 3D Printing Technologies
- Type
- article
- Field-Weighted Citation Impact
- 2.64
Funders
- Indian Institute of Technology Kharagpur
- Science and Engineering Research Board