Hernández, Sergio; Ribes, Susana; VERDÚ AMAT, SAMUEL; Barat Baviera, José Manuel; Talens Oliag, Pau; Grau Meló, Raúl(Elsevier, 2022-08-15)
[EN] A dish with a uniform texture was developed for people with a poor oral health problem: dysphagia. Its texture and color were studied, along with its consumption and cold storage with reheating. The dish was constituted ...
Morell Esteve, Pere(Universitat Politècnica de València, 2013-04-17)
[ES] El objetivo de este trabajo es estudiar la estabilidad de mayonesa, elaborada con distintos estabilizantes (goma xantana y mezcla de goma xantana y guar) y obtenida mediante dos procedimientos distintos (thermomix y ...