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Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide

Food ChemistryNutritionBiopolymer GelFood ColloidEngineeringPotential Dysphagia FoodMung Bean StarchRheologyPolysaccharideFood EngineeringAstragalus PolysaccharideBiomolecular EngineeringHealth Sciences