Home ›
Entities
› academia
› Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour
Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour
Research article (Future Foods, 2022) · cited 35× · AI/ML
Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour
Summary
Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour is a scholarly article[1].
Key Facts
Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour. Retrieved May 24, 2026, from https://4ort.xyz/entity/rheological-structural-and-textural-characteristics-of-3d-printed-and-conventionally-produced-gluten-free-snack-made-wit
MLA“Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/rheological-structural-and-textural-characteristics-of-3d-printed-and-conventionally-produced-gluten-free-snack-made-wit.
BibTeX@misc{4ortxyz_rheological-structural-and-textural-characteristics-of-3d-printed-and-conventionally-produced-gluten-free-snack-made-wit_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour}}, year = {2026}, url = {https://4ort.xyz/entity/rheological-structural-and-textural-characteristics-of-3d-printed-and-conventionally-produced-gluten-free-snack-made-wit}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour — https://4ort.xyz/entity/rheological-structural-and-textural-characteristics-of-3d-printed-and-conventionally-produced-gluten-free-snack-made-wit (retrieved 2026-05-24)
