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.

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DOI: 10.3390/FOODS13010130 GOOGLE SCHOLAR lock_openOpen access editor

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