Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework
The increasing prevalence of dysphagia in aging populations poses a significant risk of malnutrition due to compromised ingestion abilities. This is particularly a problem in non-tube-fed patients. This study addresses the urgent need for safe, palatable, and nutritionally adequate food options by d...
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| Autores principales: | , , , , , , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Taylor & Francis Group
2025-12-01
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| Colección: | International Journal of Food Properties |
| Materias: | |
| Acceso en línea: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2462091 |
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