The impact of modification techniques on the rheological properties of dysphagia foods and liquids
Author:
Affiliation:
1. School of Health Sciences, Discipline of Speech‐Language PathologyUniversity of KwaZulu‐Natal Durban South Africa
2. UCL Mechanical EngineeringUniversity College London London UK
Funder
Inyuvesi Yakwazulu-Natali
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12476
Reference70 articles.
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2. Applications of ultrasound in analysis, processing and quality control of food: A review;Awad T. S.;FRIN,2012
3. Molecular gastronomy: A new emerging Scientific discipline;Barham P.;Symposium, A Quarterly Journal in Modern Foreign Literatures,2010
4. A review of the Management of Dysphagia: A south African perspective;Blackwell Z.;Journal of Neuroscience Nurses,2010
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