Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products

  1. Herranz, B.
  2. Criado, C.
  3. Pozo-Bayón, M.Á.
  4. Álvarez, M.D.
Journal:
Food Hydrocolloids

ISSN: 0268-005X

Year of publication: 2021

Volume: 111

Type: Article

DOI: 10.1016/J.FOODHYD.2020.106403 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus