Publication | Open Access

Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels

Food ChemistryNutritionSoy Protein IsolateBiochemistryPeach Complex GelsFood AnalysisFood EngineeringFood ProcessingDysphagia FoodFood TechnologyBiomolecular EngineeringHealth Sciences