Lemus-Mondaca, R.; Puente-DÃaz, L.; Vásquez-Montaño, A.; León, E.; Zura-Bravo, L.; Ortiz-Viedma, J.
Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on “Cochayuyo” Durvillaea antarctica Seaweed Flour. Foods 2024, 13, 1825.
https://doi.org/10.3390/foods13121825
AMA Style
Lemus-Mondaca R, Puente-DÃaz L, Vásquez-Montaño A, León E, Zura-Bravo L, Ortiz-Viedma J.
Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on “Cochayuyo” Durvillaea antarctica Seaweed Flour. Foods. 2024; 13(12):1825.
https://doi.org/10.3390/foods13121825
Chicago/Turabian Style
Lemus-Mondaca, Roberto, Luis Puente-DÃaz, Alonso Vásquez-Montaño, Emilson León, Liliana Zura-Bravo, and Jaime Ortiz-Viedma.
2024. "Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on “Cochayuyo” Durvillaea antarctica Seaweed Flour" Foods 13, no. 12: 1825.
https://doi.org/10.3390/foods13121825
APA Style
Lemus-Mondaca, R., Puente-DÃaz, L., Vásquez-Montaño, A., León, E., Zura-Bravo, L., & Ortiz-Viedma, J.
(2024). Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on “Cochayuyo” Durvillaea antarctica Seaweed Flour. Foods, 13(12), 1825.
https://doi.org/10.3390/foods13121825
