Objective and quantitative definitions of modified food textures based on sensory and rheological methodology
Introduction: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of &...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Swedish Nutrition Foundation
2010-06-01
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| Series: | Food & Nutrition Research |
| Subjects: | |
| Online Access: | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5134/5727 |