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Journal: Foods, 2025
Volume: 14
Number: 1791

Article: Evaluation of 3D Printing of Cereal–Legume Starch-Based Gels Formulated with Red Adzuki Bean and Germinated Brown Rice Flour
Authors: by Ran Liu, Yu Zhuang, Jiakai Song, Liuyang Shen and Yanling Yin
Link: https://www.mdpi.com/2304-8158/14/10/1791

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