Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food

Textural characterization of calcium salts-induced mungbean starch–flaxseed protein composite gels as dysphagia food. [Display omitted] ••Impact of different salts on gel was due to different ability to form hydrogen bond.••Calcium lactate improved the water retention capacity of the composite gels....

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