9 results on '"Giura, Larisa"'
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2. A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage
3. Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia
4. Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia diets
5. A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage
6. Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet
7. Functional, nutritional and commercial aspects of Plant-based proteins as alternative for meat products analogues. A review
8. Exploring Tools for Designing Dysphagia-Friendly Foods: A Review
9. Identification and Prevalence of Escherichia coli and Escherichia coli O157: H7 in Foods
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