# Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum

> Research article (Journal of Food Engineering, 2023) · cited 69× · AI/ML

**Wikidata**: [openalex:W4386787580](https://www.wikidata.org/wiki/openalex:W4386787580)  
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