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The study investigates the interactions of flaxseed gum (FG) with modified starch (MS) and xanthan gum (XG) to enhance the rheological properties of thickeners for oropharyngeal dysphagia products. Results indicate that increasing FG concentration significantly affects viscosity and viscoelastic properties, while the commercial thickener showed higher glucose release compared to the FG/MS/XG formulations. This research highlights the potential of natural thickeners to improve the texture and nutritional pro

Author

usercmdmc

Language

EN