Baimaganbetova, S.; Omirbekov, S.; Wang, Y.; Chan, M.-Y.; Talamona, D.
Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations. Foods 2024, 13, 4054.
https://doi.org/10.3390/foods13244054
AMA Style
Baimaganbetova S, Omirbekov S, Wang Y, Chan M-Y, Talamona D.
Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations. Foods. 2024; 13(24):4054.
https://doi.org/10.3390/foods13244054
Chicago/Turabian Style
Baimaganbetova, Sholpan, Sagyn Omirbekov, Yanwei Wang, Mei-Yen Chan, and Didier Talamona.
2024. "Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations" Foods 13, no. 24: 4054.
https://doi.org/10.3390/foods13244054
APA Style
Baimaganbetova, S., Omirbekov, S., Wang, Y., Chan, M.-Y., & Talamona, D.
(2024). Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations. Foods, 13(24), 4054.
https://doi.org/10.3390/foods13244054