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Journal: Polymers, 2021
Volume: 13
Number: 873
Article:
Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential
Authors:
by
Huaiwen Yang, Chai-Chun Tsai, Jung-Shiun Jiang and Chi-Chung Hua
Link:
https://www.mdpi.com/2073-4360/13/6/873
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