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Lee, et al.
           Author contributions                                    Int, 106:666–76.

           A.Y.L.,  A.P., and  Y.Z.  conceptualized  the  idea.  Y.Z.      https://doi.org/10.1016/j.foodres.2018.01.034
           and C.K.C. supervised  the  project.  A.Y.L.,  Y.Z.,  and   11.  Lee CP, Karyappa R, Hashimoto M, 2020, 3D Printing of
           A.P.  planned  the  experiments. A.Y.L.,  K.P.,  and  C.P.L.   Milk-based Product. RSC Adv, 10:29821–8.
           carried out the experiments. A.Y.L. wrote the manuscript.      https://doi.org/10.1039/d0ra05035k
           J.A.,  M.H.,  U.X.T,  C.H.L.,  C.P.L.,  C.K.C.,  G.W.,  and   12.  Derossi A, Caporizzi R, Paolillo M, et al., 2021, Programmable
           Y.Z.  discussed the  results,  and reviewed  and  edited   Texture  Properties  of  Cereal-based  Snack  Mediated  by  3D
           the  manuscript.  All  authors  contributed  to  the  final   Printing Technology. J Food Eng, 289:110160.
           manuscript.
                                                                   https://doi.org/10.1016/j.jfoodeng.2020.110160
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