Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework

Lignende værker

• 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
  af: Man Chun Wong, et al.
  Udgivet: (2023-10-01)
• Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials
  af: Xin Wang, et al.
  Udgivet: (2023-06-01)
• Is IDDSI an Evidence-Based Framework? A Relevant Question for the Frail Older Population
  af: Claudia Côté, et al.
  Udgivet: (2020-10-01)
• Inter-rater reliability in the Testing methods of the International Dysphagia Diet Standardization Initiative (IDDSI) in Slovenian language
  af: Tina Pogorelčnik, et al.
  Udgivet: (2024-06-01)
• Formulation and characterisation of protein-rich custard-like soft food intended for the elderly with swallowing difficulties
  af: Yuxin Qin, et al.
  Udgivet: (2024-12-01)