Journal article

Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough

Fan Yang, Min Zhang, Zhongxiang Fang, Yaping Liu

International Journal of Food Science and Technology | WILEY | Published : 2019

University of Melbourne Researchers

Grants

Awarded by China State Key Laboratory of Food Science and Technology Innovation Project


Awarded by National First-class Discipline Program of Food Science and Technology


Awarded by Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology


Funding Acknowledgements

The authors acknowledge the financial support from the China State Key Laboratory of Food Science and Technology Innovation Project (Contract No. SKLF-ZZA-201706), National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205), Jiangsu Province (China) "Collaborative Innovation Center for Food Safety and Quality Control" Industry Development Program, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (Contract No. FMZ201803), which have enabled us to carry out this study.