An increasing trend in shear yield stress was observed with higher agar concentrations in hydrogels, reaching up to 234.59 Pa at 1.5% agar at very low shear rates (0.001–0.1 s −1 ) ( Figure 1 B).
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Hydrogel-Based Finger Foods: Enhancing Nutritional Intake and Swallowing Safety in Older Persons with Dysphagia.
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