Cargando…
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...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
|
| Materias: | |
| 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 |