Effect of NaCl Addition on Rheological Behaviors of Commercial Gum-Based Food Thickener Used for Dysphagia Diets

Rheological properties of thickened fluids used for consumption by people with dysphagia (swallowing difficulty) are very sensitive to several factors, such as thickener type, temperature, pH, sugar, protein, and NaCl. In this study, steady and dynamic rheological properties of thickened water sampl...

Descripción completa

Detalles Bibliográficos
Autores principales: Cho, Hyun-Moon, Yoo, Whachun, Yoo, Byoungseung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2015
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4500517/
https://www.ncbi.nlm.nih.gov/pubmed/26176002
http://dx.doi.org/10.3746/pnf.2015.20.2.137

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4500517/
https://www.ncbi.nlm.nih.gov/pubmed/26176002
http://dx.doi.org/10.3746/pnf.2015.20.2.137

Ejemplares similares