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Effect of Thickener Type on the Rheological Properties of Hot Thickened Soups Suitable for Elderly People with Swallowing Difficulty
Flow and dynamic rheological properties of hot thickened soups for consumption by the elderly people with swallowing difficulty (dysphagia) were investigated at a serving temperature of 60°C. In this study, sea mustard soup (SMS) and dried pollock soup (DPS), which have been widely known as favorabl...
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| Yayımlandı: | Prev Nutr Food Sci |
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| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
The Korean Society of Food Science and Nutrition
2014
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4287331/ https://ncbi.nlm.nih.gov/pubmed/25580403 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2014.19.4.358 |
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