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Evaluation of 3D printing performance and multi-response optimization of process parameters of brown rice flour gel: From rheology to printed structure

Author:

Yu Zhuang,Xuan Jiang,Liuyang Shen,Mingyin Hao,Huiyu Zhang,Junhao Zhang,Ran Liu

Publication:

Food Physics

Publisher:

Elsevier

Date:

September 2026

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