The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies
Gluten-free formulations (GF) were utilized as food inks enriched with sour-cherry powder (SCP) and lyophilized extract (SCLE), and their physicochemical, rheological, and thermomechanical properties were evaluated with respect to different leavening conditions. Post-printing drying was also assesse...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2023-08-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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