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Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework
Sensory characteristics are important for the acceptance of thickened liquids, but those of liquids thickened to the new standards put forth by the International Dysphagia Diet Standardization Initiative (IDDSI) are unknown. This research sought to identify and rate the perception of important senso...
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| Pubblicato in: | Food Hydrocoll |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
2018
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5962271/ https://ncbi.nlm.nih.gov/pubmed/29795963 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodhyd.2017.12.035 |
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