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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

    Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential by Huaiwen Yang, Chai-Chun Tsai, Jung-Shiun Jiang, Chi-Chung Hua

    Published 2021-03-01
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    Article

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