Toniazzo, Taíse 
; Leverrier, Cassandre ; Souza, Nathália Lisboa; Almeida, Giana ; Tadini, Carmen Cecília ; Guenard-Lampron, Valérie
Source: Future Foods. Unidade: EP
Subjects: CISALHAMENTO, AMIDO
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TONIAZZO, Taíse et al. Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation. Future Foods, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.fufo.2025.100725. Acesso em: 05 jan. 2026.APA
Toniazzo, T., Leverrier, C., Souza, N. L., Almeida, G., Tadini, C. C., & Guenard-Lampron, V. (2025). Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation. Future Foods. doi:10.1016/j.fufo.2025.100725NLM
Toniazzo T, Leverrier C, Souza NL, Almeida G, Tadini CC, Guenard-Lampron V. Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation [Internet]. Future Foods. 2025 ;[citado 2026 jan. 05 ] Available from: https://doi.org/10.1016/j.fufo.2025.100725Vancouver
Toniazzo T, Leverrier C, Souza NL, Almeida G, Tadini CC, Guenard-Lampron V. Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation [Internet]. Future Foods. 2025 ;[citado 2026 jan. 05 ] Available from: https://doi.org/10.1016/j.fufo.2025.100725
