It’s crunch time: Exploring the sensibility of food textural acoustics for individuals with dysphagia

BACKGROUND: Various fields of study have alluded to food textural, and its associated acoustic, properties (i.e. food textural acoustics). However, because of the challenging nature of the inclusion of acoustic properties in diet textural modifications in dysphagia (swallowing disorders), this const...

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Detalles Bibliográficos
Autores principales: Karani, Tasneem F., Pillay, Mershen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: AOSIS 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8252177/
https://www.ncbi.nlm.nih.gov/pubmed/34212746
http://dx.doi.org/10.4102/sajcd.v68i1.806

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8252177/
https://www.ncbi.nlm.nih.gov/pubmed/34212746
http://dx.doi.org/10.4102/sajcd.v68i1.806

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