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Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type

Zhiming Wang; Funi Chen; Yuanyuan Deng; Xiaojun Tang; Ping Li; Zhihao Zhao; Mingwei Zhang; Guang Liu
Food Chemistry · Vol. 458 · pp. 140302 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-11-01
Publication Year2024
Volume458
Pages140302
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.140302
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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