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    Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour

    Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour by Deepa Agarwal, Alison Wallace, Esther H.-J. Kim, Yukiko Wadamori, Limei Feng, Duncan Hedderley, Marco P. Morgenstern

    Published 2022-06-01
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