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Autor:
Hsin Ya Yu, Yen Ling Su, Yen Chun Chen, Chia Ning Hsu, Sheng Kai Lin, Shih Han Hung, Jui Chu Kao, Li ni Yen, Shao Chen Tsai, Yuan Hao Hsu, Kuo Tung Liao
Publikováno v:
Dysphagia. 37(3)
Texture modification of foods by using thickening agents is a routine practice for assessing and treating dysphagic patients. However, a powder-thickened fluid's viscosity might change over time, and little has been proposed to overcome this inconsis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12a125b89677d8f12328a9e12cb58744
https://pubmed.ncbi.nlm.nih.gov/33876303
https://pubmed.ncbi.nlm.nih.gov/33876303
