Quispe Santivañez, G.W.; Javier Ninahuaman, H.J.; Paucarchuco Soto, J.; Pedrosa Silva Clerici, M.T.; Salvador-Reyes, R.
Optimization of 3D Extrusion Printing Parameters for Raw and Extruded Dehulled Andean Fava Bean Flours Using Response Surface Methodology (RSM). Foods 2025, 14, 715.
https://doi.org/10.3390/foods14050715
AMA Style
Quispe Santivañez GW, Javier Ninahuaman HJ, Paucarchuco Soto J, Pedrosa Silva Clerici MT, Salvador-Reyes R.
Optimization of 3D Extrusion Printing Parameters for Raw and Extruded Dehulled Andean Fava Bean Flours Using Response Surface Methodology (RSM). Foods. 2025; 14(5):715.
https://doi.org/10.3390/foods14050715
Chicago/Turabian Style
Quispe Santivañez, Grimaldo Wilfredo, Henry Juan Javier Ninahuaman, Joselin Paucarchuco Soto, Maria Teresa Pedrosa Silva Clerici, and Rebeca Salvador-Reyes.
2025. "Optimization of 3D Extrusion Printing Parameters for Raw and Extruded Dehulled Andean Fava Bean Flours Using Response Surface Methodology (RSM)" Foods 14, no. 5: 715.
https://doi.org/10.3390/foods14050715
APA Style
Quispe Santivañez, G. W., Javier Ninahuaman, H. J., Paucarchuco Soto, J., Pedrosa Silva Clerici, M. T., & Salvador-Reyes, R.
(2025). Optimization of 3D Extrusion Printing Parameters for Raw and Extruded Dehulled Andean Fava Bean Flours Using Response Surface Methodology (RSM). Foods, 14(5), 715.
https://doi.org/10.3390/foods14050715
