The Swallowing Characteristics of Thickeners, Jellies and Yoghurt Observed Using an In Vitro Model

Drinks and foods may be thickened to improve swallowing safety for dysphagia patients, but the resultant consistencies are not always palatable. Characterising alternative appetising foods is an important task. The study aims to characterise the in vitro swallowing behaviour of specifically formulat...

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Detalles Bibliográficos
Autores principales: Patel, Simmi, McAuley, William J., Cook, Michael T., Sun, Yi, Hamdy, Shaheen, Liu, Fang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7351813/
https://www.ncbi.nlm.nih.gov/pubmed/31707519
http://dx.doi.org/10.1007/s00455-019-10074-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7351813/
https://www.ncbi.nlm.nih.gov/pubmed/31707519
http://dx.doi.org/10.1007/s00455-019-10074-1

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