Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes...

Descripción completa

Detalles Bibliográficos
Autores principales: Merino, Gorka, Marín-Arroyo, Maria Remedios, Beriain, María José, Ibañez, Francisco C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7926527/
https://www.ncbi.nlm.nih.gov/pubmed/33672336
http://dx.doi.org/10.3390/foods10020480

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7926527/
https://www.ncbi.nlm.nih.gov/pubmed/33672336
http://dx.doi.org/10.3390/foods10020480

Ejemplares similares