Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide
- Resource Type
- Article
- Source
- In
International Journal of Biological Macromolecules 1 June 2023 239 - Subject
- Language
- ISSN
- 0141-8130