Influence of secondary homogenisation and final thermal treatment on the evolution of the rheological properties of model puddings for dysphagia nutritional support

  1. Carbone, J.
  2. Quinchia, L.
  3. Valencia, C.
  4. Partal, P.
  5. Franco, J.M.
  6. Brito-de la Fuente, E.
  7. Gallegos, C.
Chemical Engineering Transactions

ISSN: 2283-9216 2283-9216

Year of publication: 2011

Volume: 24

Pages: 499-504

Type: Conference paper

DOI: 10.3303/CET1124084 GOOGLE SCHOLAR