Differences in the use of food textures in oropharyngeal dysphagia according to the place of living
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism
Reference35 articles.
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2. Texture modified diet; digestibility, nutritional value, and contributions to menu of hospitals and nursing homes;Rocamora;Nutr Hosp,2014
3. Nutritional aspects of dysphagia management;Gallegos;Adv Food Nutr Res,2017
4. Effect of bolus viscosity on the safety and efficacy of swallowing and the kinematics of the swallow response in patients with oropharyngeal dysphagia: white paper by the European society for swallowing disorders (ESSD);Newman;Dysphagia,2016
5. A comparative study between modified starch and xanthan gum thickeners in post-stroke oropharyngeal dysphagia;Vilardell;Dysphagia,2016
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Adherence to commercial food thickener in patients with oropharyngeal dysphagia;BMC Geriatrics;2024-01-16
2. Adherence to commercial food thickener used for treatment of oropharyngeal dysphagia in the community. A year follow-up.;2022-10-07
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