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Journal: Polymers, 2021
Volume: 13
Number: 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: by Huaiwen Yang and Yuhsien Lin
Link: https://www.mdpi.com/2073-4360/13/1/162

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