Developing ingredients for 3D-printing of food products for dysphagia: Dry Heating Treatment (DHT) to modify maize starch - Archive ouverte HAL
Communication Dans Un Congrès Année : 2024
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hal-04758308 , version 1 (29-10-2024)

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  • HAL Id : hal-04758308 , version 1

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Jaqueline Souza Guedes, Bruna Sousa Bitencourt, Pedro Augusto. Developing ingredients for 3D-printing of food products for dysphagia: Dry Heating Treatment (DHT) to modify maize starch. 29o Congresso Brasileiro de Ciência e Tecnologia de Alimentos (CBCTA 2024), SBCTA, 2024, Florianopolis, Brazil. ⟨hal-04758308⟩
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