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Rheology, Printability, and Texture of Extrusion-Based 3D-Printed Self-Supporting Soft Gels Formulated with Pea and Chickpea Proteins — Europe PMC PMID:42450512

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/42450512
DOI: 10.3390/foods15132394
License (as archived): solo-consultazione
Archived: 2026-10-18T11:09:34.641Z
SHA-256 of the archived text: cee8c390e1fb66c922330221f341ed4859aa8198ffdc8d7696f410133fde1d5b
Stable URL of this page: https://metraipolis.com/documento/dc_2011a53afd09

How to cite

Rheology, Printability, and Texture of Extrusion-Based 3D-Printed Self-Supporting Soft Gels Formulated with Pea and Chickpea Proteins — Europe PMC PMID:42450512 — Europe PMC (en), https://europepmc.org/article/MED/42450512 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_2011a53afd09 (Metraipolis archive dc_2011a53afd09, sha256 cee8c390e1fb66c922330221f341ed4859aa8198ffdc8d7696f410133fde1d5b)

BibTeX

@misc{dc2011a53afd09,
  title = {Rheology, Printability, and Texture of Extrusion-Based 3D-Printed Self-Supporting Soft Gels Formulated with Pea and Chickpea Proteins — Europe PMC PMID:42450512},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/42450512},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_2011a53afd09; sha256 cee8c390e1fb66c922330221f341ed4859aa8198ffdc8d7696f410133fde1d5b},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/42450512. Agents can read the archived copy with the MCP tool read_document.