Ease of swallowing potato paste in people with dysphagia: effect of potato variety
In this study, we compared the texture of four varieties of potato paste (potato, sweet potato, taro and yam) with 80% moisture content to clarify the most suitable potato varieties for use by the elderly and persons with dysphagia. Taro paste was found to have greater softness and less stickiness,...
Main Authors: | Wakana Kunimaru, Seiko Ito, Reiko Motohashi, Eiko Arai |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2021-01-01
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Series: | International Journal of Food Properties |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/10942912.2021.1908353 |
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