Assessing Adhesiveness Levels in a Dysphagia Diet for Older Adults
Background: Viscosity is a common focus in the diet of patients with dysphagia. However, adhesiveness is an equally significant property that can affect swallowing function, even in semi-solid foods with similar levels of viscosity. The purpose of this study was to classify the adhesiveness of food...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-04-01
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| Series: | Geriatrics |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2308-3417/9/2/48 |