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Journal: Foods, 2021
Volume: 10
Number: 193

Article: Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies
Authors: by Tomislava Vukušić Pavičić, Tomislava Grgić, Mia Ivanov, Dubravka Novotni and Zoran Herceg
Link: https://www.mdpi.com/2304-8158/10/1/193

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