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Journal: Gels, 2022
Volume: 8
Number: 399
Article:
High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts
Authors:
by
Cai Ling Ang, Kelvin Kim Tha Goh, Kaiyang Lim and Lara Matia-Merino
Link:
https://www.mdpi.com/2310-2861/8/7/399
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