Effect of temperature on thickness of starch- and gum-based thickened liquids for dysphagic individuals
Author:
Publisher
Elsevier BV
Subject
Pharmaceutical Science,Nutrition and Dietetics,Gastroenterology,Food Science
Reference40 articles.
1. Effect of a gum-based thickener on the safety of swallowing in patients with poststroke oropharyngeal dysphagia;Bolívar-Prados;Neurogastroenterology & Motility,2019
2. Prevalence of dysphagia and adequacy of related care for elderly receiving residential care services in hong kong;Chan,2013
3. Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: The IDDSI framework;Cichero;Dysphagia,2016
4. The effect of bolus viscosity on swallowing function in neurogenic dysphagia;Clavé;Alimentary Pharmacology & Therapeutics,2006
5. Dysphagia; current reality and scope of the problem;Clavé;Nature Reviews Gastroenterology & Hepatology,2015
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