YATMAZ, H. A. 2024. 3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability. Food Biophysics , vol.19, no.3 , 503-516.

YATMAZ, H. A., (2024). 3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability. Food Biophysics , vol.19, no.3, 503-516.

YATMAZ, HANİFE. "3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability," Food Biophysics , vol.19, no.3, 503-516, 2024

YATMAZ, HANİFE A. . "3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability." Food Biophysics , vol.19, no.3, pp.503-516, 2024

YATMAZ, H. A. (2024) . "3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability." Food Biophysics , vol.19, no.3, pp.503-516.

@article{article, author={HANİFE AYDAN YATMAZ}, title={3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability}, journal={Food Biophysics}, year=2024, pages={503-516} }