Enriched puree potato with soy protein for dysphagia patients by using 3D printing-Reference-Cited by-同舟云学术

Enriched puree potato with soy protein for dysphagia patients by using 3D printing

Published:2022-04-26 Issue:4 Volume:3 Page:706-715
ISSN:2643-8429
Container-title:Food Frontiers
language:en
Short-container-title:Food Frontiers

Author:

Mirazimi Farnaz¹,Saldo Jordi²³^ORCID,Sepulcre Francesc¹,Gràcia Alvar⁴,Pujola Montserrat¹

Affiliation:

1. Departament d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya ‐ Campus del Baix Llobregat Castelldefels Catalonia Spain

2. Animal and Food Science Department Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA) XaRTA, TECNIO Universitat Autònoma de Barcelona Facultat de Veterinària Cerdanyola del Vallès Catalonia Spain

3. CEPROBI‐IPN Yautepec Morelos Mexico

4. Natural Machines Iberia S.L. Barcelona Spain

Publisher

Wiley

Subject

Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fft2.149

Reference42 articles.

1. A rheological characterisation of mashed potatoes enriched with soy protein isolate

2. Dysphagia in the Elderly

3. The Link between Dietary Protein Intake, Skeletal Muscle Function and Health in Older Adults

4. Pasting, paste, and gel properties of starch–hydrocolloid combinations

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