Survey on the Variety and Application of Meals Provided in Nursing and Personal Care Facilities for the Elderly
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The Japanese Society of Nutrition and Dietetics
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. 3D Food Printing for Soft Foods Such as Nursing Food: Effects of Protein and Gelling Agent Added to Burdock Puree on Retaining The Shape of The Discharged Line and The Printed Object;Japan Journal of Food Engineering;2021-03-15
2. Basic Evaluation of Gelatinous Fat to Improve Properties of Nursing Care Food;Journal of Oleo Science;2015
3. Effect of adding a thickening agent on the properties of minced samples prepared from foods with different physical properties Etsuko Imai, Tomoko Iizuka, Hisako Kobayashi;Journal for the Integrated Study of Dietary Habits;2013
4. Effect of the Gel Size of Mixed Sol-Gel Samples as a Model for Easy-to-Eat Minced Food;The Japanese Journal of Nutrition and Dietetics;2009
5. Assessment of the physical function of a diet designed for residents at a special elderly nursing home who have difficulties masticating and swallowing;Journal for the Integrated Study of Dietary Habits;2008
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