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Rheological, tribological, and structural characterization of soybean protein isolate/chia seed gum composite pastes for dysphagia-oriented foods

Authors: Lin Li, Yu-Qiao Wang, Qian Zhang et al.

Publication: Food Hydrocolloids

Published: Feb 1, 2027

Source: Crossref

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Rheological, tribological, and structural characterization of soybean protein isolate/chia seed gum composite pastes for dysphagia-oriented foods

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