Comparison of the Rheological Properties of Ready-to-Serve and Powdered Instant Food–Thickened Beverages at Different Temperatures for Dysphagic Patients

Author:

Adeleye Bernice,Rachal Corryn

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference17 articles.

1. Categorization of dysphagia diets with the line spread test;Paik;Arch Phys Med Rehabil,2004

2. What we don’t know could hurt us: A single center study of batch-to-batch variability of dietary fluids and “matched” videofluoroscopy fluids;Christoffersen;J Med Speech Lang Pathol,2002

3. The rheology of liquids: A comparison of clinicians’ subjective impressions and objective measurement;Steele;Dysphagia,2003

4. Texture and flavor characteristics of beverages containing commercial thickening agents for dysphagia diets;Lotong;J Food Sci,2003

5. Factors affecting use of food and commercial agents to thicken liquids for individuals with swallowing disorders;Stanek;J Am Diet Assoc,1992

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