ArticleFood science and biotechnology2025
Impact of poly-γ-glutamic acid addition and pH changes on the 3D-food printability of cookie dough.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
3 authors.
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Abstract
This study aimed to investigate the effects of poly-ɤ-glutamic acid (PGA) addition and pH adjustment on the rheological properties of cookie dough for 3D printing. Adding 1-2% PGA to the dough increased the storage modulus (G'), loss modulus (G''), shear modulus, tan δ, yield stress (τ
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Registered trials
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