Impact of high-pressure processing on rheological and physical
properties of dysphagia-friendly beverages

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Impact of high-pressure processing on rheological and physical properties of dysphagia-friendly beverages

This study evaluates the effect of High-Pressure Processing (HPP) on the functional and physical properties of thickened beverages formulated for individuals with swallowing difficulties (dysphagia). A fixed blend of xanthan gum, pea protein, and carboxymethyl cellulose was subjected to HPP treatmen...

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Bibliographic Details
Main Authors:	Jafri, Nur Iman Saliha, Abu Hassan, Nor Nazurah, Mohd Adzahan, Noranizan
Format:	Conference or Workshop Item
Language:	English
Online Access:	http://psasir.upm.edu.my/id/eprint/120903/ http://psasir.upm.edu.my/id/eprint/120903/1/120903.pdf

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