Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia
- Giura, L.
- Urtasun, L.
- Ansorena, D.
- Astiasaran, I.
Zeitschrift:
Food Research International
ISSN: 1873-7145, 0963-9969
Datum der Publikation: 2023
Ausgabe: 170
Art: Artikel