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Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods—A Comparison Between TDS and TCATA
Pureed foods, a compensatory diet for dysphagia, require the incorporation of hydrocolloids in order to be swallowed safely. The effect of hydrocolloid addition on textural dynamics of pureed foods has not yet been investigated. Starch and xanthan were added to levels that allowed products to meet t...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617281/ https://www.ncbi.nlm.nih.gov/pubmed/31151243 http://dx.doi.org/10.3390/foods8060184 |