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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |