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Journal: Gels, 2022
Volume: 8
Number: 399

Article: High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts
Authors: by Cai Ling Ang, Kelvin Kim Tha Goh, Kaiyang Lim and Lara Matia-Merino
Link: https://0-www-mdpi-com.brum.beds.ac.uk/2310-2861/8/7/399

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