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Journal: Foods, 2020
Volume: 9
Number: 21

Article: Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing
Authors: by Iman Dankar, Amira Haddarah, Francesc Sepulcre and Montserrat PujolĂ 
Link: https://www.mdpi.com/2304-8158/9/1/21

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