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In the medical context of swallowing disorders, human saliva may play an essential role, affecting the rheological properties of starch-based thickened products, due to the effect of the alpha-amylase, a protein enzyme naturally present in saliva. The aim of this work was to compare the effect of three different salivary solutions on the uniaxial properties of a starch-based food product (SBFP). Extensional...
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