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

Ángel L Gutiérrez1, Daniel Rico2, Felicidad Ronda1

  • 1Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain.

Foods (Basel, Switzerland)
|January 11, 2024
PubMed

Keywords:
baked productsfunctional and nutritional propertieshigh hydrostatic pressurephysical modificationsplant-based ingredients

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