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Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology

Pentala Mallesham; S. Parveen; R. Pandiselvam; P. Rajkumar; Ravindra Naik
International Journal of Gastronomy and Food Science · Vol. 38 · pp. 101026 · 2024
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Bibliographic Information

JournalInternational Journal of Gastronomy and Food Science
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume38
Pages101026
Document TypeJournal Article
eISSN1878-450X
DOI10.1016/j.ijgfs.2024.101026
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2012-01-01~2016-12-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/1878450X
Publisher PageOpen Publisher Page
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