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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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  Data: Enhancing Structural Stability of 3D Printed Cake with Xanthan Gum: A Rheological and Post-Process Analysis.
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  Data: <searchLink fieldCode="JN" term="%22Food+Biophysics%22">Food Biophysics</searchLink>. Mar2025, Vol. 20 Issue 1, p1-18. 18p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=hjh&AN=183265628
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        Value: 10.1007/s11483-025-09935-0
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        Text: English
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      – TitleFull: Enhancing Structural Stability of 3D Printed Cake with Xanthan Gum: A Rheological and Post-Process Analysis.
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              Text: Mar2025
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              Y: 2025
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