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Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review

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Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review

Sangeeth Raj A. et al · Wiley · 2026 · ISSN 2314-5765

Batter is a semiliquid mixture made up of flour, water, and other ingredients composed of biopolymers such as carbohydrates, proteins, fibers, and lipids and is used to make cake, muffins, and crepes or to coat certain f...

LCC LCC:Nutrition. Foods and food supply; TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~Idioma eng

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Effect of Reactive PLA on the Mechanical Properties of Hand Layup 3D Printed Hybrid Hemp Composites

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Effect of Reactive PLA on the Mechanical Properties of Hand Layup 3D Printed Hybrid Hemp Composites

Sifiso John Skosana et al · Wiley · 2026 · ISSN 2314-4912

This study investigated the mechanical and thermal properties of polylactic acid (PLA) composites produced using a hand layup 3D printing process, highlighting advancements in the manufacturing of hybrid hemp fibre PLA c...

LCC LCC:Engineering (General). Civil engineering (General)Idioma eng

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