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.

Exportar

Exportar

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Exportar

×

Non se pode exportar o documento porque pertence a outro portal.

Texto completo

lock_openTexto completo externo lock_openDadun externo

DOI: 10.1016/J.FOODRES.2023.112975 GOOGLE SCHOLAR lock_openAcceso aberto editor

Obxectivos de Desenvolvemento Sustentable

• 

Fonte de datos: Scopus