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

Abstract

No abstract provided

Bibliographic Information

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

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2019.105446

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids