Cite
HARVARD Citation
Gallego, M. et al. (2022). Compositional, structural design and nutritional aspects of texture-modified foods for the elderly. Trends in food science & technology. pp. 152-163. [Online].
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Gallego, M. et al. (2022). Compositional, structural design and nutritional aspects of texture-modified foods for the elderly. Trends in food science & technology. pp. 152-163. [Online].