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

Autor: Giura, Larisa, Urtasun, Leyre, Ansorena, Diana, Astiasaran, Iciar
Zdroj: In Food Research International August 2023 170
Databáze: ScienceDirect
Externí odkaz: