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Data‐Informed Tuning of Texture in Xanthan Gum–Based 3D‐Printed Foods Using ANOVA and Machine Learning

Year: 2026

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.71246

Authors: Rahul Soni, Vivek V. Bhandarkar, Ponappa K., Puneet Tandon

Institution: Indian Institute of Information Technology Design and Manufacturing Jabalpur

Language: English

Topic: Additive Manufacturing and 3D Printing Technologies

Subfield: Automotive Engineering

Field: Engineering

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W7166115828

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Cites: 37

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