Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia

  1. Giura, L.
  2. Urtasun, L.
  3. Ansorena, D.
  4. Astiasaran, I.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2023

Alea: 170

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2023.112975 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus