Work

Use of HPP as an Alternative to Hydrocolloids to Develop Dysphagia Foods

Year: 2024

Type: conference-paper

Source: Springer Proceedings in Materials

DOI: 10.1007/978-3-031-67217-0_4

Authors: L. Giura, L. Urtasun, I. Astiasarán, D. Ansorena

Institutions: National Centre for Technology and Food Safety, Navarre Institute of Health Research, Universidad de Navarra

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

OpenAlex ID: W4401061986

FWCI: 1.55

Cites: 9

Cited by: 1

Related to: 10