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Journal: Appl. Sci., 2024
Volume: 14
Number: 7315
Article:
Formation and Texture Analysis of Extrusion-Based 3D Printed Foods Using Nixtamalized Corn and Chickpea Flours: Effect of Cooking Process
Authors:
by
Verónica Valeria RodrÃguez-Herrera, Takumi Umeda, Hiroyuki Kozu and Isao Kobayashi
Link:
https://www.mdpi.com/2076-3417/14/16/7315
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