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Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
Research article (Food Hydrocolloids, 2023) · cited 67× · AI/ML
Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
Summary
Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks is a scholarly article[1].
Key Facts
Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks. Retrieved May 24, 2026, from https://4ort.xyz/entity/rheology-and-3d-printing-characteristics-of-heat-inducible-pea-protein-carrageenan-glycyrrhizic-acid-emulsions-as-edible
MLA“Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/rheology-and-3d-printing-characteristics-of-heat-inducible-pea-protein-carrageenan-glycyrrhizic-acid-emulsions-as-edible.
BibTeX@misc{4ortxyz_rheology-and-3d-printing-characteristics-of-heat-inducible-pea-protein-carrageenan-glycyrrhizic-acid-emulsions-as-edible_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks}}, year = {2026}, url = {https://4ort.xyz/entity/rheology-and-3d-printing-characteristics-of-heat-inducible-pea-protein-carrageenan-glycyrrhizic-acid-emulsions-as-edible}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks — https://4ort.xyz/entity/rheology-and-3d-printing-characteristics-of-heat-inducible-pea-protein-carrageenan-glycyrrhizic-acid-emulsions-as-edible (retrieved 2026-05-24)
