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Correction: Development of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture

Crossref DOI link: https://doi.org/10.1007/s11947-025-03783-z

Published Online: 2025-02-13

Published Print: 2025-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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