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Journal: Foods, 2024
Volume: 13
Number: 1825

Article: Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on “Cochayuyo” Durvillaea antarctica Seaweed Flour
Authors: by Roberto Lemus-Mondaca, Luis Puente-Díaz, Alonso Vásquez-Montaño, Emilson León, Liliana Zura-Bravo and Jaime Ortiz-Viedma
Link: https://www.mdpi.com/2304-8158/13/12/1825

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