1. Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough. (April 2021) Authors: Pulatsu, Ezgi; Su, Jheng-Wun; Kenderes, Stuart M.; Lin, Jian; Vardhanabhuti, Bongkosh; Lin, Mengshi Journal: Journal of food engineering Issue: Volume 294(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗