@article{articled11b5d8d,
title   = {Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation},
author = {Toniazzo, Taíse and Leverrier, Cassandre and Souza, Nathália Lisboa and Almeida, Giana and Tadini, Carmen Cecília and Guenard-Lampron, Valérie},
year = {2025},
doi = {10.1016/j.fufo.2025.100725},
journal   = {Future Foods}
}