# Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type

> Research article (Food Chemistry, 2024) · cited 54× · AI/ML

**Wikidata**: [openalex:W4400236582](https://www.wikidata.org/wiki/openalex:W4400236582)  
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