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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Bibliographic Details
Main Authors: S. Thangalakshmi, Vinkel Kumar Arora, Barjinder Pal Kaur, Rakhi Singh, Santanu Malakar, Shweta Rathi, Ayon Tarafdar
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2022/3531711
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