Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference54 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Effects of three different polysaccharides on the sol gel-behavior, rheological, and structural properties of tapioca starch;International Journal of Biological Macromolecules;2024-01
2. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people;Food Bioscience;2023-12
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