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Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals

Document Type

Article

Author

Εkonomou, S.Ι.; Abosede, O.R.; Stratakos, A.C.; Hadnađev, M.; Gioxari, A.; Soe, S.

Source

In: Food Hydrocolloids. (Food Hydrocolloids, February 2024, 147)

Subject

Language

English

ISSN

0268005X

Online Access

Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

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