Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology

Overview of attention for article published in International Journal of Gastronomy and Food Science, September 2024

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Caracterización de masa de bizcocho impresa en 3D con goma xantana y optimización de parámetros de impresión mediante metodología de superficie de respuesta. https://t.co/CBWh3Bswc0

27 Sep 2024

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