Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework
The increasing prevalence of dysphagia in aging populations poses a significant risk of malnutrition due to compromised ingestion abilities. This is particularly a problem in non-tube-fed patients. This study addresses the urgent need for safe, palatable, and nutritionally adequate food options by d...
| Үндсэн зохиолчид: | , , , , , , , , , , , |
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| Формат: | Өгүүллэг |
| Хэл сонгох: | English |
| Хэвлэсэн: |
Taylor & Francis Group
2025-12-01
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| Цуврал: | International Journal of Food Properties |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2462091 |