1. Compositional, structural design and nutritional aspects of texture-modified foods for the elderly. (January 2022) Authors: Gallego, Marta; Barat, José Manuel; Grau, Raúl; Talens, Pau Journal: Trends in food science & technology Issue: Volume 119(2022) Page Start: 152 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗