Bolus rheology of texture‐modified food: Effect of degree of modification
Author:
Affiliation:
1. RISE Research Institutes of Sweden Gothenburg Sweden
2. Chalmers University of Technology Gothenburg Sweden
Funder
Svenska Forskningsrådet Formas
VINNOVA
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12598
Reference45 articles.
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4. The determining role of bolus rheology in triggering a swallowing
5. Rheology and the swallow-safe bolus
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