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Journal: PolymersVolume: 13Number: 162
Article: Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential
- Authors:
- Huaiwen Yang* and
- Yuhsien Lin
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