Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet

Patients with dysphagia diseases require food with acceptable textural characteristics. Additionally, due to the consumption of smaller portions, these patients receive insufficient amounts of nutrients. Therefore, this study aimed to develop plant-based purée as a meal for an oro-pharyngeal dysphag...

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Detalles Bibliográficos
Autores principales: Ozola, Liene, Shengjuler, Dzaner, Galoburda, Ruta, Kruma, Zanda, Straumite, Evita, Kampuse, Solvita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914909/
https://www.ncbi.nlm.nih.gov/pubmed/36766006
http://dx.doi.org/10.3390/foods12030474

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914909/
https://www.ncbi.nlm.nih.gov/pubmed/36766006
http://dx.doi.org/10.3390/foods12030474

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