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pro vyhledávání: '"Leyre Urtasun del Castillo"'
Publikováno v:
Foods
Volume 12
Issue 4
Pages: 882
Volume 12
Issue 4
Pages: 882
In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1dfdeda004c009695d63f201173e9bad
https://doi.org/10.3390/foods12040882
https://doi.org/10.3390/foods12040882
