Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct
In this study, the 3D printing of a traditional South Indian snack, “sweet pidikollukattai” has been attempted. The mixing properties of the rice flour used and thermal characteristics of the paste (rice flour, jaggery, and water) have been reported. The traditional form of the product (control) was...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/3531711 |
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