Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust
Clicks: 56
ID: 277333
2023
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Emerging Content
16.5
/100
56 views
9 readers
AI Quality Assessment
Not analyzed
Readership in this journal
EmergingRanked #106 of 110 articles by views in Journal of food science and technology
Most read
Least read
Bar heights use a square-root scale.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
Abstract is not available for this article.
Login to Search Abstract
| Reference Key |
dey2023texturaljournal
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Dey, S. |
| Journal | Journal of food science and technology |
| Year | 2023 |
| DOI |
10.1007/s13197-022-05596-w
|
| URL | |
| Keywords | Keywords not found |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.