Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people

This study explores the use of 3D printing technology to obtain food products for individuals with dysphagia. Maize starch was modified using dry heating treatment (DHT), under 30 different conditions (110–150 °C, 1–6 h), to be used as gelling ingredients for fruit-based foods. The modified starches...

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