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Journal: Foods, 2024
Volume: 13
Number: 90

Article: Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency
Authors: by Huaiwen Yang, Liang-Yu Chou and Chi-Chung Hua
Link: https://www.mdpi.com/2304-8158/13/1/90

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