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Enhancing Structural Stability of 3D Printed Cake with Xanthan Gum: A Rheological and Post-Process Analysis.

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Title: Enhancing Structural Stability of 3D Printed Cake with Xanthan Gum: A Rheological and Post-Process Analysis.
Authors: Mallesham, Pentala1 (AUTHOR) malleshmallesham124@gmail.com, Parveen, S.1 (AUTHOR) parveen.s@tnau.ac.in, Rajkumar, P.2 (AUTHOR) prajtnau@yahoo.co.in, Gurumeenakshi, G.3 (AUTHOR) gurumeenakshi@rediffmail.com, Naik, Ravindra4 (AUTHOR) naikravindra@gmail.com
Source: Food Biophysics. Mar2025, Vol. 20 Issue 1, p1-18. 18p.
Database: Hospitality & Tourism Complete
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ISSN:15571858
DOI:10.1007/s11483-025-09935-0