Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet-Reference-Cited by-同舟云学术

Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet

Published:2021-04-07 Issue:5-6 Volume:52 Page:587-602
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Schmidt Helena¹,Komeroski Marina Rocha¹,Steemburgo Thaís²,Oliveira Viviani Ruffo²^ORCID

Affiliation:

1. Institute of Food Science and Technology Universidade Federal do Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil

2. Nutrition Department, Postgraduate Program in Food, Nutrition and Health Universidade Federal do Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12596

Reference80 articles.

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2. Systematic review and evidence based recommendations on texture modified foods and thickened liquids for adults (above 17 years) with oropharyngeal dysphagia – An updated clinical guideline

3. ESPEN guideline clinical nutrition in neurology

4. Recent progress on curdlan provided by functionalization strategies

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