Ong, J. J., Steele, C. M., & Duizer, L. M. (2018). Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Food Hydrocoll.
Citación estilo ChicagoOng, Jane Jun-Xin, Catriona M. Steele, and Lisa M. Duizer. "Sensory Characteristics of Liquids Thickened With Commercial Thickeners to Levels Specified in the International Dysphagia Diet Standardization Initiative (IDDSI) Framework." Food Hydrocoll 2018.
Cita MLAOng, Jane Jun-Xin, Catriona M. Steele, and Lisa M. Duizer. "Sensory Characteristics of Liquids Thickened With Commercial Thickeners to Levels Specified in the International Dysphagia Diet Standardization Initiative (IDDSI) Framework." Food Hydrocoll 2018.