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Texture-Modified Food for Dysphagic Patients: A Comprehensive Review
Food texture is a major food quality parameter. The physicochemical properties of food changes when processed in households or industries, resulting in modified textures. A better understanding of these properties is important for the sensory and textural characteristics of foods that target consume...
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| Publicado en: | Int J Environ Res Public Health |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2021
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8150365/ https://ncbi.nlm.nih.gov/pubmed/34066024 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijerph18105125 |
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