%0 Journal Article
%T The Influence of Dairy Components on the Rheological Properties of Wheat Dough and Assessment of its Suitability for 3D Printing
%A Martekha, A.N.
%A Toroptsev, V.V.
%A Kaverina, Y.E.
%A Korotkiy, I.A.
%K Dough, 3D printing, extrusion, rheology, wheat flour, dairy components
%J Food Processing: Techniques and Technology
%D 2024
%N 54
%P 10
%I Kemerovo State University