Listar Artículos de revista ISFOOD - ISFOOD aldizkari artikuluak por tema "High hydrostatic pressure"
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High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: a concept proof
High hydrostatic pressure processing (HPP) can cause changes in food texture. These changes can be beneficial when developing food with strict texture specifications as it is the case of food targeted to people with altered ...