The food matrix: implications in processing, nutrition and health
Author:
Affiliation:
1. Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
Funder
FONDECYT
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1502743
Reference193 articles.
1. Texture-modified foods for the elderly: Status, technology and opportunities
2. Why food microstructure?
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