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Current Research in Food Science|February 9, 2026
Formulation of pea-based inks with different starches to produce customized 3D printed and baked snacksAaditya Venkatachalam, Patrick F C Wilms, Júlia Patón Baeza, et al.
Food Research International (Ottawa, Ont.)|February 19, 2025
Customizing fracture properties of pea-based snacks using 3D printing by varying composition and processing parametersAaditya Venkatachalam, Patrick F C Wilms, Bei Tian, et al.
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