The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

  1. Gutiérrez, Á.L.
  2. Rico, D.
  3. Ronda, F.
  4. Caballero, P.A.
  5. Martín-Diana, A.B.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2024

Ausgabe: 13

Nummer: 1

Art: Rezension

DOI: 10.3390/FOODS13010130 GOOGLE SCHOLAR lock_openOpen Access editor