Cite
HARVARD Citation
Pulatsu, E. et al. (2021). Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough. Journal of food engineering. p. . [Online].
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Pulatsu, E. et al. (2021). Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough. Journal of food engineering. p. . [Online].