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Characterisation of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum for oropharyngeal dysphagia. (2020)

First Author: Li X

Attributed to: Programmed emulsions for reduced levels of salt or sugar in liquid and semi-liquid foods funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2019.105446

PubMed Identifier: 32255886

Publication URI: http://europepmc.org/abstract/MED/32255886

Type: Journal Article/Review

Volume: 101

Parent Publication: Food hydrocolloids

ISSN: 0268-005X