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Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content
Research article (Food and Bioprocess Technology, 2020) · cited 84× · AI/ML
Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content
Summary
Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content is a scholarly article[1].
Key Facts
Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content's instance of is recorded as scholarly article[2].
References
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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). Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content. Retrieved May 24, 2026, from https://4ort.xyz/entity/texture-modification-of-3d-printed-air-fried-potato-snack-by-varying-its-internal-structure-with-the-potential-to-reduce
MLA“Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/texture-modification-of-3d-printed-air-fried-potato-snack-by-varying-its-internal-structure-with-the-potential-to-reduce.
BibTeX@misc{4ortxyz_texture-modification-of-3d-printed-air-fried-potato-snack-by-varying-its-internal-structure-with-the-potential-to-reduce_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content}}, year = {2026}, url = {https://4ort.xyz/entity/texture-modification-of-3d-printed-air-fried-potato-snack-by-varying-its-internal-structure-with-the-potential-to-reduce}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content — https://4ort.xyz/entity/texture-modification-of-3d-printed-air-fried-potato-snack-by-varying-its-internal-structure-with-the-potential-to-reduce (retrieved 2026-05-24)
