# Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals

> Research article (Food Hydrocolloids, 2021) · cited 49× · AI/ML

**Wikidata**: [openalex:W3167287721](https://www.wikidata.org/wiki/openalex:W3167287721)  
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