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Low-acyl Gellan gum modulates rheology, microstructure, and swallowing suitability of 3D-printed barley seedling–potato gels

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Publication date: 1 February 2026

Source: Food Research International, Volume 225

Author(s): Yuanyuan Li, Bo Wang, Weiqiao Lv, Huojie Shi, Hongwei Xiao

Publication date: 1 February 2026Source: Food Research International, Volume 225Author(s): Yuanyuan Li, Bo Wang, Weiqiao Lv, Huojie Shi, Hongwei Xiao Read More

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