Potato Cubes for the Elderly with Dysphagia Designed Through Freeze-Thaw Impregnation Technique: Effect of Enzymatic Hydrolysis
Innovative Food Science & Emerging Technologies（2024）
Key words
Freeze-thaw impregnation,International dysphagia diet standardisation initiative,Scanning electron microscopy,Vacuum impregnation,Enzymatic hydrolysis
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined