Published in
Elsevier, Journal of Food Engineering, (220), p. 38-48
DOI: 10.1016/j.jfoodeng.2017.05.016
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Strength, fracture and compression properties of gelatins by a new 3D printed tool
Journal article published in 2018 by
Marco Rapisarda,
Graziella Valenti,
Domenico Carmelo Carbone,
Paola Rizzarelli 
,
Giuseppe Recca,
Stefania La Carta,
Rita Paradisi,
Santi Fincchiaro
,
Giuseppe Recca,
Stefania La Carta,
Rita Paradisi,
Santi Fincchiaro
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