Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients-Reference-Cited by-同舟云学术

Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients

Published:2021-05-22 Issue:5-6 Volume:52 Page:665-678
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Guénard‐Lampron Valérie¹^ORCID,Masson Marine¹,Blumenthal David¹

Affiliation:

1. UMR Sayfood, AgroParisTech, INRAE Université Paris‐Saclay Massy France

Funder

Fonds Unique Interministériel

Région Auvergne-Rhône-Alpes

Région Hauts-de-France

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12604

Reference66 articles.

1. Adams J. Williams A. Lancaster B. &Foley M.(2007).Advantages and uses of check‐all‐that‐apply response compared to traditional scaling of attributes for salty snacks.7th Pangborn Sensory Science Symposium. Minneapolis USA 12–16 August 2007.

2. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

3. Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder

4. Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions

5. Structural, textural and sensory impact of sodium reduction on long fermented pizza

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