Moret Tatay, AT.; Rodríguez García, J.; Martí Bonmatí, E.; Hernando Hernando, MI.; Hernández, MJ. (2015). Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices. Food Hydrocolloids. 51:318-326. https://doi.org/10.1016/j.foodhyd.2015.05.019
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/65283
Title: | Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices | |
Author: | Moret Tatay, Amparo Teresa Rodríguez García, Julia Martí Bonmatí, Ezequiel Hernández, María Jesús | |
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Abstract: |
In order to achieve a safe swallowing in patients with dysphagia, liquids must be thickened. In this work,
two commercial starch based thickeners dissolved inwater,whole milk, apple juice and tomato juice were
studied. ...[+]
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Copyrigths: | Cerrado | |
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Publisher version: | http://dx.doi.org/10.1016/j.foodhyd.2015.05.019 | |
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The authors are grateful to Conselleria de Educacion of Valencia Government (ACIF/2010/240) for financing the contract of author Julia Rodriguez-Garcia. The authors also thank to the Nutritional Companies that generously ...[+]
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