Texture-Modified Food for Dysphagic Patients: A Comprehensive Review

Food texture is a major food quality parameter. The physicochemical properties of food changes when processed in households or industries, resulting in modified textures. A better understanding of these properties is important for the sensory and textural characteristics of foods that target consume...

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Detalles Bibliográficos
Autores principales: Raheem, Dele, Carrascosa, Conrado, Ramos, Fernando, Saraiva, Ariana, Raposo, António
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8150365/
https://www.ncbi.nlm.nih.gov/pubmed/34066024
http://dx.doi.org/10.3390/ijerph18105125

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8150365/
https://www.ncbi.nlm.nih.gov/pubmed/34066024
http://dx.doi.org/10.3390/ijerph18105125

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