Influence of Secondary Homogenisation and Final Thermal Treatment on the Evolution of the Rheological Properties of Model Puddings for Dysphagia Nutritional Support
Influence of Secondary Homogenisation and Final Thermal Treatment on the Evolution of the Rheological Properties of Model Puddings for Dysphagia Nutritional Support
Carbone J., Quinchia L., Valencia C., Partal P., Franco J., Brito-De La Fuente E., Gallegos C., 2011, Influence of Secondary Homogenisation and Final Thermal Treatment on the Evolution of the Rheological Properties of Model Puddings for Dysphagia Nutritional Support, Chemical Engineering Transactions, 24, 499-504.
