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Journal: Appl. Sci., 2024
Volume: 14
Number: 7315

Article: Formation and Texture Analysis of Extrusion-Based 3D Printed Foods Using Nixtamalized Corn and Chickpea Flours: Effect of Cooking Process
Authors: by Verónica Valeria Rodríguez-Herrera, Takumi Umeda, Hiroyuki Kozu and Isao Kobayashi
Link: https://www.mdpi.com/2076-3417/14/16/7315

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