Carvajal-Mena, N.; Tabilo-Munizaga, G.; Saldaña, M.D.A.; Pérez-Won, M.; Herrera-Lavados, C.; Lemus-Mondaca, R.; Moreno-Osorio, L.
Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties. Gels 2023, 9, 766.
https://doi.org/10.3390/gels9090766
AMA Style
Carvajal-Mena N, Tabilo-Munizaga G, Saldaña MDA, Pérez-Won M, Herrera-Lavados C, Lemus-Mondaca R, Moreno-Osorio L.
Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties. Gels. 2023; 9(9):766.
https://doi.org/10.3390/gels9090766
Chicago/Turabian Style
Carvajal-Mena, NailÃn, Gipsy Tabilo-Munizaga, Marleny D. A. Saldaña, Mario Pérez-Won, Carolina Herrera-Lavados, Roberto Lemus-Mondaca, and Luis Moreno-Osorio.
2023. "Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties" Gels 9, no. 9: 766.
https://doi.org/10.3390/gels9090766
APA Style
Carvajal-Mena, N., Tabilo-Munizaga, G., Saldaña, M. D. A., Pérez-Won, M., Herrera-Lavados, C., Lemus-Mondaca, R., & Moreno-Osorio, L.
(2023). Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties. Gels, 9(9), 766.
https://doi.org/10.3390/gels9090766