Effect of mixing method on resulting thickness of infant formula
Author:
Affiliation:
1. The University of Alabama Tuscaloosa Alabama USA
2. LeBonheur Children's Hospital Memphis Tennessee USA
3. Druid City Hospital Tuscaloosa Alabama USA
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12566
Reference31 articles.
1. Comparison of the Rheological Properties of Ready-to-Serve and Powdered Instant Food–Thickened Beverages at Different Temperatures for Dysphagic Patients
2. Late Onset Necrotizing Enterocolitis in Infants following Use of a Xanthan Gum-Containing Thickening Agent
3. The prevalence of pediatric voice and swallowing problems in the United States
4. Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework
5. Evaluating chewing function: Expanding the dysphagia field using food oral processing and the IDDSI framework
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