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Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential.
Yang, Huaiwen; Tsai, Chai-Chun; Jiang, Jung-Shiun; Hua, Chi-Chung.
Afiliação
  • Yang H; Department of Food Science, National Chiayi University, Chiayi 60004, Taiwan.
  • Tsai CC; Department of Food Science, National Chiayi University, Chiayi 60004, Taiwan.
  • Jiang JS; Department of Chemical Engineering, National Chung Cheng University, Chiayi 62102, Taiwan.
  • Hua CC; Department of Chemical Engineering, National Chung Cheng University, Chiayi 62102, Taiwan.
Polymers (Basel) ; 13(6)2021 Mar 12.
Article em En | MEDLINE | ID: mdl-33809090
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article