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