Varghese, C.; Wolodko, J.; Chen, L.; Doschak, M.; Srivastav, P.P.; Roopesh, M.S.
Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods 2020, 9, 907.
https://doi.org/10.3390/foods9070907
AMA Style
Varghese C, Wolodko J, Chen L, Doschak M, Srivastav PP, Roopesh MS.
Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods. 2020; 9(7):907.
https://doi.org/10.3390/foods9070907
Chicago/Turabian Style
Varghese, Cinu, John Wolodko, Lingyun Chen, Michael Doschak, Prem Prakash Srivastav, and M. S. Roopesh.
2020. "Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies" Foods 9, no. 7: 907.
https://doi.org/10.3390/foods9070907
APA Style
Varghese, C., Wolodko, J., Chen, L., Doschak, M., Srivastav, P. P., & Roopesh, M. S.
(2020). Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods, 9(7), 907.
https://doi.org/10.3390/foods9070907