Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
Article in Food Hydrocolloids (August 2024)
The most recent citing publications are shown below. View all 12 publications that cite this research output on Dimensions.
Article in Food Hydrocolloids (August 2024)
Article in BMC Oral Health (November 2023)
Article in Acta Universitatis Sapientiae Alimentaria (November 2023)