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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer US
2019
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| Materias: | |
| 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 |