Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach
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DOI: 10.1080/10942912.2019.1597881
Abstract: ABSTRACT Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured at 25, 50, and 100 s−1… read more here.
Keywords: textural characteristics; safe dishes; patients multivariate; characteristics safe ... See more keywords