Rahman, J. M. H., Shiblee, M. N. I., Ahmed, K., Khosla, A., Kawakami, M., & Furukawa, H. (2020). Rheological and mechanical properties of edible gel materials for 3D food printing technology. Heliyon, 6(12), e05859. https://doi.org/10.1016/j.heliyon.2020.e05859
Citácia podle Chicago (17th ed.)Rahman, Julkarnyne M. Habibur, MD Nahin Islam Shiblee, Kumkum Ahmed, Ajit Khosla, Masaru Kawakami, a Hidemitsu Furukawa. "Rheological and Mechanical Properties of Edible Gel Materials for 3D Food Printing Technology." Heliyon 6, no. 12 (2020): e05859. https://doi.org/10.1016/j.heliyon.2020.e05859.
Citácia podľa MLA (8th ed.)Rahman, Julkarnyne M. Habibur, et al. "Rheological and Mechanical Properties of Edible Gel Materials for 3D Food Printing Technology." Heliyon, vol. 6, no. 12, 2020, p. e05859, https://doi.org/10.1016/j.heliyon.2020.e05859.