Safety and Efficacy of Specially Designed Texture-Modified Foods for Patients with Dysphagia Due to Brain Disorders: A Prospective Study

Providing texture-modified food for patients with dysphagia is a cornerstone of dysphagia treatment. This study aimed to evaluate the safety and efficacy of a specially designed texture-modified food that can be easily swallowed while maintaining the unique taste by adjusting hardness and adhesivene...

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Detalles Bibliográficos
Autores principales: Kwak, Soyoung, Choo, Yoo Jin, Choi, Kyu Tae, Chang, Min Cheol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8231767/
https://www.ncbi.nlm.nih.gov/pubmed/34199175
http://dx.doi.org/10.3390/healthcare9060728

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8231767/
https://www.ncbi.nlm.nih.gov/pubmed/34199175
http://dx.doi.org/10.3390/healthcare9060728

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