3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars.

Curr Res Food Sci · 2025 · PMC12391289 · PMID 40896516

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an increasing trendno p-value reported

All TPA parameters exhibited an increasing trend related to amylose content of plant-based SAMs.

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showed a trendno p-value reported

However, significant differences between rice cultivars were seen in their K values, which showed a trend similar to that of viscosity results in Fig. 2 C.

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