Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption

por Badia‐Olmos, Celia, Laguna, Laura, Rizo, Arantxa, Tárrega, Amparo
Publicado 2022

Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers

por Tarrega, Amparo, Rizo, Arantxa, Murciano, Ana, Laguna, Laura, Fiszman, Susana
Publicado 2020

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach

por Gamero, Amparo, Nguyen, Quoc Cuong, Varela, Paula, Fiszman, Susana, Tarrega, Amparo, Rizo, Arantxa
Publicado 2019