Effect of Salivary Reaction Time on Flow Properties of Commercial Food Thickeners Used for Dysphagic Patients

The effect of human saliva on the flow properties of pudding-like thickened water prepared with commercial food thickeners was investigated, and their viscosity differences were also compared as a function of salivary reaction time (0-60 min after the addition of saliva). Food thickeners used in thi...

Descripción completa

Detalles Bibliográficos
Autores principales: Lee, Hwa-Young, Yoon, Seung-Ro, Yoo, Whachun, Yoo, Byoungseung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Clinical Nutrition 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4731862/
https://www.ncbi.nlm.nih.gov/pubmed/26839877
http://dx.doi.org/10.7762/cnr.2016.5.1.55

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4731862/
https://www.ncbi.nlm.nih.gov/pubmed/26839877
http://dx.doi.org/10.7762/cnr.2016.5.1.55

Ejemplares similares