Extrusion‐Based 3D Food Printing of Gluten‐Free Quinoa Biscuits: Formulation and Printing Parameter Optimization

Xinyu Du, Zhihong Zhang, Lan Zhan, Linjing Gong, Qiaoqiao Shi, Dongxu Wang, Huanan Guan, Songtao Fan

Open source

DOI: 10.1111/1750-3841.71368
Published: 2026-08
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71368,
  title = {Extrusion‐Based 3D Food Printing of Gluten‐Free Quinoa Biscuits: Formulation and Printing Parameter Optimization},
  author = {Xinyu Du and Zhihong Zhang and Lan Zhan and Linjing Gong and Qiaoqiao Shi and Dongxu Wang and Huanan Guan and Songtao Fan},
  year = {2026},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.71368},
  url = {https://doi.org/10.1111/1750-3841.71368}
}

RIS

TY  - JOUR
TI  - Extrusion‐Based 3D Food Printing of Gluten‐Free Quinoa Biscuits: Formulation and Printing Parameter Optimization
AU  - Xinyu Du
AU  - Zhihong Zhang
AU  - Lan Zhan
AU  - Linjing Gong
AU  - Qiaoqiao Shi
AU  - Dongxu Wang
AU  - Huanan Guan
AU  - Songtao Fan
PY  - 2026
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.71368
UR  - https://doi.org/10.1111/1750-3841.71368
ER  -

APA

Du, X., Zhang, Z., Zhan, L., Gong, L., Shi, Q., Wang, D., Guan, H., & Fan, S. (2026). Extrusion‐Based 3D Food Printing of Gluten‐Free Quinoa Biscuits: Formulation and Printing Parameter Optimization. Journal of Food Science. https://doi.org/10.1111/1750-3841.71368

Source records

crossref · retrieved 2026-09-27T07:48:37.803Z