TY  - JOUR 
AU  - Gutiérrez, Ángel L.
AU  - Rico Bargués, Daniel
AU  - Ronda Balbás, María Felicidad
AU  - Caballero Calvo, Pedro Antonio
AU  - Martín Diana, Ana Belén
PY  - 2023
SN  - 2304-8158
UR  - https://uvadoc.uva.es/handle/10324/67246
AB  - The current trend in the food industry is towards “clean label” products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these...
LA  - eng
PB  - MDPI
KW  - High hydrostatic pressure
KW  - Hidrostática
KW  - Productes vegetals
KW  - Nutrition
KW  - Food Industry
KW  - Industria alimentaria
KW  - Baked products
KW  - Productos horneados
KW  - Bakeries
KW  - Pan - Industria y comercio
KW  - Nutritional properties
KW  - Food science
TI  - The application of high-hydrostatic-pressure processing to improve the quality of baked products: A review
DO  - 10.3390/foods13010130
ER  -