Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickene...
Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline
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Basel: MDPI AG
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Language
English
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Publisher
Basel: MDPI AG
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Contents
Diet modification is a common compensation strategy to promote swallowing safety in patients with swallowing difficulties. The International Dysphagia Diet Standardisation Initiative (IDDSI) guideline provides qualitative descriptions on texture-modified food and thickened liquid. This study aimed to establish quantitative textural and rheological...
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Full title
Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline
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TN_cdi_doaj_primary_oai_doaj_org_article_f5273275c07b4faba5bd84e2392a321a
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_f5273275c07b4faba5bd84e2392a321a
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods12203765
