Information Journal Paper
APA:
Copy. (2017). Optimization of Chocolate 3D Printing by Correlating Thermal and Flow Properties with 3D Structure Modeling. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), 44(-), 21-29. SID. https://sid.ir/paper/782243/en
Vancouver:
Copy. Optimization of Chocolate 3D Printing by Correlating Thermal and Flow Properties with 3D Structure Modeling. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET)[Internet]. 2017;44(-):21-29. Available from: https://sid.ir/paper/782243/en
IEEE:
Copy, “Optimization of Chocolate 3D Printing by Correlating Thermal and Flow Properties with 3D Structure Modeling,” INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), vol. 44, no. -, pp. 21–29, 2017, [Online]. Available: https://sid.ir/paper/782243/en