**Author details**

Antonio Montes\*, Clara Pereyra and Enrique Martínez de la Ossa Department of Chemical Engineering and Food Technology, Faculty of Science, University of Cádiz, International Excellence Agrifood Campus (CeiA3), Cádiz, Spain

\*Address all correspondence to: antonio.montes@uca.es

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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*DOI: http://dx.doi.org/10.5772/intechopen.91304*

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*Foaming + Impregnation One-Step Process Using Supercritical CO2 DOI: http://dx.doi.org/10.5772/intechopen.91304*
