Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia diets

1. Giura, L.
2. Urtasun, L.
3. Ansorena, D.
4. Astiasarán, I.

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DOI: 10.1016/J.LWT.2022.114029 GOOGLE SCHOLAR lock_openAcceso aberto editor

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Fonte de datos: Scopus