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Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies
 
 

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Journal: Foods, 2020
Volume: 9
Number: 1527

Article: Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour
Authors: by Martina Lille, Anni Kortekangas, Raija-Liisa Heiniö and Nesli Sozer
Link: https://www.mdpi.com/2304-8158/9/11/1527

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