Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia diets
Author:
Funder
Gobierno de Navarra
Gobierno de Navarra Departamento de Educación
Publisher
Elsevier BV
Subject
Food Science
Reference64 articles.
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2. Effects of isolated pea protein on honeyed red ginseng manufactured by 3D printing for patients with dysphagia;LWT;2024-01
3. Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia;Food Hydrocolloids for Health;2023-12
4. Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia;Food Research International;2023-08
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