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Journal: Foods, 2024
Volume: 13
Number: 4054

Article: Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations
Authors: by Sholpan Baimaganbetova, Sagyn Omirbekov, Yanwei Wang, Mei-Yen Chan and Didier Talamona
Link: https://www.mdpi.com/2304-8158/13/24/4054

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