Ghorbani, A., Giancoli, S. J., Ghoreishy, S. A., Noort, M., & Habibi, M. (2024). A novel 3D food printing technique: Achieving tunable porosity and fracture properties via liquid rope coiling.
Chicago Style (17th ed.) CitationGhorbani, Aref, Sophia Jennie Giancoli, Seyed Ali Ghoreishy, Martijn Noort, and Mehdi Habibi. A Novel 3D Food Printing Technique: Achieving Tunable Porosity and Fracture Properties via Liquid Rope Coiling. 2024.
MLA (9th ed.) CitationGhorbani, Aref, et al. A Novel 3D Food Printing Technique: Achieving Tunable Porosity and Fracture Properties via Liquid Rope Coiling. 2024.
Warning: These citations may not always be 100% accurate.