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Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet
 
 

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Journal: Foods, 2021
Volume: 10
Number: 1100

Article: Food Puree for Seniors: The Effects of XanFlax as a New Thickener on Physicochemical and Antioxidant Properties
Authors: by Chang Geun Lee, Youn Young Shim, Martin J. T. Reaney and Hye-Ja Chang
Link: https://www.mdpi.com/2304-8158/10/5/1100

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