ARTICLE
|
doi:10.20944/preprints202312.0885.v1
Subject:
Biology And Life Sciences,
Food Science And Technology
Keywords:
high-methoxyl pectin; thermal processing; xanthan gum; rheological properties; texture profile analysis; dysphagia
Online: 13 December 2023 (03:18:01 CET)
ARTICLE
|
doi:10.20944/preprints202012.0497.v1
Subject:
Chemistry And Materials Science,
Biomaterials
Keywords:
food thickener; flow behavior; tapioca starch; hydroxypropyl distarch phosphate; xanthan gum; dysphagia
Online: 21 December 2020 (10:39:06 CET)