The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia

OBJECTIVE: To determine whether a gum-containing thickener maintains its viscosity better during oral processing than a completely starch-based thickener. METHODS: Thirty-five healthy volunteers participated in a double-blind, cross-over study. Artificial tap water was thickened to honey-like consis...

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Detalles Bibliográficos
Autores principales: Vallons, Katleen J. R., Oudhuis, Lizette A. A. C. M., Helmens, Harold J., Kistemaker, Cor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Academy of Rehabilitation Medicine 2015
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4654084/
https://www.ncbi.nlm.nih.gov/pubmed/26605175
http://dx.doi.org/10.5535/arm.2015.39.5.772

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4654084/
https://www.ncbi.nlm.nih.gov/pubmed/26605175
http://dx.doi.org/10.5535/arm.2015.39.5.772

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