Effect of temperature on thickness of starch- and gum-based thickened liquids for dysphagic individuals
Objectives: Studies have revealed that consistency of liquid food changes with temperature. Yet, the exact relationship between temperature and consistency of food bolus is still not known. The present study examined the change in liquid consistency with temperature. Methods: Water thickened at the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025922000231 |