Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food - Concepedia

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Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food

62

Citations

43

References

2022

Year

Cong Min, Qi Yang, Huayin Pu, Yungang Cao, Wenhui Ma, Jiwei Kuang, Junrong Huang, Youling L. Xiong

Food Research International

Food ChemistryNutritionFood ColloidFood AnalysisTextural CharacterizationFood EngineeringDysphagia FoodFood TechnologyHealth Sciences

References

	Year	Citations

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