Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysphagia
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Title
Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysphagia
Authors
Keywords
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Journal
Nutrients
Volume 12, Issue 6, Pages 1873
Publisher
MDPI AG
Online
2020-06-23
DOI
10.3390/nu12061873
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