Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food

Food Research International（2023）

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摘要

Textural characterization of calcium salts-induced mungbean starch–flaxseed protein composite gels as dysphagia food.

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关键词

Calcium salts,Composite gels,Dysphagia food,IDDSI

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