Seranthian, Kalayarasan, Datta, Ashim, and Clanton, Aaron. Ingredient functionality in batter-type cake baking: Coupled multiphase poro-hygro-viscoelastic model. Retrieved from https://par.nsf.gov/biblio/10549331. Journal of Food Engineering 370.C Web. doi:10.1016/j.jfoodeng.2023.111867.

Seranthian, Kalayarasan, Datta, Ashim, & Clanton, Aaron. Ingredient functionality in batter-type cake baking: Coupled multiphase poro-hygro-viscoelastic model. Journal of Food Engineering, 370 (C). Retrieved from https://par.nsf.gov/biblio/10549331. https://doi.org/10.1016/j.jfoodeng.2023.111867

Seranthian, Kalayarasan, Datta, Ashim, and Clanton, Aaron. "Ingredient functionality in batter-type cake baking: Coupled multiphase poro-hygro-viscoelastic model". Journal of Food Engineering 370 (C). Country unknown/Code not available: Elsevier. https://doi.org/10.1016/j.jfoodeng.2023.111867. https://par.nsf.gov/biblio/10549331.

@article{osti_10549331,
place = {Country unknown/Code not available}, title = {Ingredient functionality in batter-type cake baking: Coupled multiphase poro-hygro-viscoelastic model}, url = {https://par.nsf.gov/biblio/10549331}, DOI = {10.1016/j.jfoodeng.2023.111867}, abstractNote = {}, journal = {Journal of Food Engineering}, volume = {370}, number = {C}, publisher = {Elsevier}, author = {Seranthian, Kalayarasan and Datta, Ashim and Clanton, Aaron}, }