Source: Food and Bioprocess Technology. Unidades: IQSC, EP
Subjects: ALIMENTOS, TERCEIRA DIMENSÃO
ABNT
RUBIO, Fernanda Thaís Vieira et al. Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications. Food and Bioprocess Technology, v. 19, p. 17 , 2026Tradução . . Disponível em: https://doi.org/10.1007/s11947-026-04249-6. Acesso em: 25 abr. 2026.APA
Rubio, F. T. V., Maniglia, B. C., Maciel, M. H., Romano, R. C. de O., Pileggi, R. G., & Tadini, C. C. (2026). Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications. Food and Bioprocess Technology, 19, 17 . doi:10.1007/s11947-026-04249-6NLM
Rubio FTV, Maniglia BC, Maciel MH, Romano RC de O, Pileggi RG, Tadini CC. Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications [Internet]. Food and Bioprocess Technology. 2026 ; 19 17 .[citado 2026 abr. 25 ] Available from: https://doi.org/10.1007/s11947-026-04249-6Vancouver
Rubio FTV, Maniglia BC, Maciel MH, Romano RC de O, Pileggi RG, Tadini CC. Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications [Internet]. Food and Bioprocess Technology. 2026 ; 19 17 .[citado 2026 abr. 25 ] Available from: https://doi.org/10.1007/s11947-026-04249-6
