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Salmon protein gel enhancement for dysphagia diets: Konjac ..:
Fei, Siyuan
;
Li, Yu
;
Liu, Kangjing
...
International Journal of Biological Macromolecules. 258 (2024) - p. 128805 , 2024
Link:
https://doi.org/10.1016/j.ijbiomac.2023.128805
RT Journal T1 <Title>Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijbiomac.2023.128805&Exemplar=1&LAN=DE A1 Fei, Siyuan A1 Li, Yu A1 Liu, Kangjing A1 Wang, Haitao A1 Abd El-Aty, A.M. A1 Tan, Mingqian PB Elsevier BV YR 2024 SN 0141-8130 JF International Journal of Biological Macromolecules VO 258 SP 128805 LK http://dx.doi.org/https://doi.org/10.1016/j.ijbiomac.2023.128805 DO https://doi.org/10.1016/j.ijbiomac.2023.128805 SF ELIB - SuUB Bremen
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