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Effect of pH on Rheological Properties of Dysphagia-Oriented Thickened Water
Flow and dynamic rheological properties of thickened waters prepared with commercial food thickeners were investigated at different pH levels (3, 4, 5, 6, and 7). The commercial xanthan gum (XG)-based thickener (thickener A) and starch-based thickener (thickener B), which have been commonly used in...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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The Korean Society of Food Science and Nutrition
2016
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4827639/ https://www.ncbi.nlm.nih.gov/pubmed/27069910 http://dx.doi.org/10.3746/pnf.2016.21.1.73 |