APA (7th ed.) Citation

Mallesham, P., Parveen, S., Rajkumar, P., Gurumeenakshi, G., & Naik, R. (2025). Enhancing Structural Stability of 3D Printed Cake with Xanthan Gum: A Rheological and Post-Process Analysis. Food Biophysics, 20(1), 1. https://doi.org/10.1007/s11483-025-09935-0

Chicago Style (17th ed.) Citation

Mallesham, Pentala, S. Parveen, P. Rajkumar, G. Gurumeenakshi, and Ravindra Naik. "Enhancing Structural Stability of 3D Printed Cake with Xanthan Gum: A Rheological and Post-Process Analysis." Food Biophysics 20, no. 1 (2025): 1. https://doi.org/10.1007/s11483-025-09935-0.

MLA (9th ed.) Citation

Mallesham, Pentala, et al. "Enhancing Structural Stability of 3D Printed Cake with Xanthan Gum: A Rheological and Post-Process Analysis." Food Biophysics, vol. 20, no. 1, 2025, p. 1, https://doi.org/10.1007/s11483-025-09935-0.