TY  JOUR
TI  The Influence of Dairy Components on the Rheological Properties of Wheat Dough and Assessment of its Suitability for 3D Printing
KW  Dough
KW  3D printing
KW  extrusion
KW  rheology
KW  wheat flour
KW  dairy components
JO  Food Processing: Techniques and Technology
AU  Martekha, A.N.
AU  Toroptsev, V.V.
AU  Kaverina, Y.E.
AU  Korotkiy, I.A.
PY  2024
IS  54
PB  Kemerovo State University