Strategies for development of new ingredients and food products based on HPP-induced changes in rheology

  1. Escobedo-Avellaneda, Z.
  2. Yildiz, S.
  3. Lavilla, M.
  4. Welti-Chanes, J.
Llibre:
Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods

ISBN: 9780128164051

Any de publicació: 2020

Pàgines: 353-380

Tipus: Capítol de llibre

DOI: 10.1016/B978-0-12-816405-1.00016-9 GOOGLE SCHOLAR
Font de les dades: Scopus