Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products
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DOI: 10.1016/j.foodhyd.2020.106257
Abstract: Abstract Viscosity-modified diet through thickeners is used as a strategy to circumvent swallowing problems by oropharyngeal dysphagia patients. Most commercial products present xanthan and starch in their formulations, but flaxseed gum (FG) is a potential… read more here.
Keywords: oropharyngeal dysphagia; flaxseed gum; biopolymers interactions; behaviour ... See more keywords