Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference54 articles.
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5. Tailoring the high-protein texture-modified foods for the dysphagia elderly by heating whey protein isolate-pectin complexes;Food Hydrocolloids;2024-09
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