In pre-gelled starch, despite the increase in dry matter content, with an increase in the ratio of starch-to-protein, Young's modulus did not show a significant difference except for the sample containing the highest pre-gelled starch (a starch-to-protein ratio of 3.31), which showed a decreasing trend.
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Formulation of pea-based inks with different starches to produce customized 3D printed and baked snacks.
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