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Journal: GelsVolume: 11Number: 574
Article: The Development and Optimization of Extrusion-Based 3D Food Printing Inks Using Composite Starch Gels Enriched with Various Proteins and Hydrocolloids
- Authors:
- Evgenia N. Nikolaou*,
- Eftychios Apostolidis and
- Eirini K. Nikolidaki
- et al.
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