# 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

**Wikidata**: [openalex:W4212987773](https://www.wikidata.org/wiki/openalex:W4212987773)  
**Source**: https://4ort.xyz/entity/rheological-structural-and-textural-characteristics-of-3d-printed-and-conventionally-produced-gluten-free-snack-made-wit